yoghurt Archives

Chickpea recipes

Sesame yoghurt cardamon cake

65 minutes plus 10 minutes

Sesame yoghurt cardamon cake

Serves 8 to 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 65 minutes plus 10 minutes

Ingredients

220 g butter
½ cup sugar
8 T honey
4 eggs, separated
220 g flour
1 t baking powder
1 T bicarbonate of soda
A pinch of salt
220 g Greek yoghurt
2/3 cup sultanas
1 T seeds from approximately
25 cardamom pods
3 T sesame seeds

For the syrup:

6 T honey

Method

In a mixing bowl, beat together the butter, sugar, honey and lemon zest until creamy. Beat in the egg yolks one at a time. Into a separate bowl, sift the fl our, baking powder, baking soda and a pinch of salt.
Fold into the batter, alternating with the yoghurt. Fold in the sultanas and cardamom seeds. Beat the egg whites until stiff and fold carefully into the mixture. Pour into a greased tin, 22 cm in diameter, lined with baking paper. Sprinkle generously with sesame seeds.
Bake at 180°C for 65 minutes. Remove from the oven and leave to rest for 10 minutes. Pour the cooled syrup carefully over the hot cake or pour warm syrup over the cake once it is completely cooled.

To make the syrup: In a saucepan, boil the syrup ingredients together for 5 minutes, stirring to combine.

TASTE’s take:
This cake is delicious served with yoghurty or mascarpone cream and fresh figs.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Sticky chicken thighs with avocado and cucumber-and-dill tzatziki

Spicy pomegranate leg of lamb with cucumber and avocado yoghurt

Roast beets with pomegranate yoghurt dressing

Taramasalata and tzatziki dip with spiced pita crisps

Curried beef and pawpaw naans

Granola, ricotta and yoghurt cups with iced berries

Roast lamb and minted tzatziki toasts

Healthy Waldorf salad

The Hummus brothers

Lentil, tomato and falafel soup

Pot-roasted topside with pomegranate yoghurt

Sesame yoghurt cardamon cake

Sesame yoghurt cardamon cake

Ingredients

Method