| cake |
|
Remove cake from oven, leave to stand 10 minutes. Unmould onto wire rack. |
| 1 large lemon's zest |
|
|
beat until pale and creamy |
Pour into 18cm round cake tin, 6cm high, lined and greased. Sprinkle seeds over. Civer with a circle of baking parchment with a ventilation hole cut in the centre. Bake in moderate oven 50-55 minutes, or until top of the cake feels springy and a skewer inserted into the centre of the cake comes out clean. |
| 4 tablespoons runny honey |
|
| 110g unsalted butter |
softened |
| 50g castor sugar |
|
| 2 large egg yolks |
|
beat in one by one |
| 110g flour |
sift |
|
fold in |
| 1/2 teaspoon baking powder |
| 1/2 teaspoon bicarbonate of soda |
| salt |
| 110g Greek yoghurt |
|
| 75g sultanas |
|
fold in |
| 20 cardamom pods |
remove husks, grind in mortar |
| 2 large egg whites |
beat to soft peaks |
|
mix in 2 tablespoons of egg whites, then fold in rest |
| 1 1/2 tablespoons sesame seeds |
|
| lemon-honey syrup |
|
Make holes on top, slowly pour syrup all over. |
| 1 large lemon juice |
mix |
| 3 tablespoons runny honey |
| accompaniment |
| figs |
|
Cut a cross most of the way through, squeeze open |
Roast in hot oven 10 minutes |
| butter |
|
place knob on top |
| honey |
|
drizzle |
| dollops of yoghurt |
|