This cake rocked my socks off.
A lovely friend sent me the recipe last week , and I am absolutely obsessed. The cardamom-lemon combination is divine and the yoghurt and egg whites make it ridiculously light and fluffy. Topped with whipped mascarpone and honey I was tempted to take it for a walk and eat it all myself. Kind of did too. Shhh.
- 220g butter
- 1/2 cup honey
- zest of 2 lemons, grated
- 4 eggs, separated
- 220g almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 220g Greek yoghurt (full fat!)
- 2 (heaped) tsp cardamom powder
Preheat the oven to 180º C. Beat together the butter, honey and the zest of 2 lemons until creamy. Beat in the egg yolks one at a time.
Into a separate bowl, mix the almond flour, baking powder, baking soda and pinch of salt. Fold in the batter, alternating with the yoghurt. Fold in the cardamom powder. Beat the egg whites until stiff and fold carefully into the mixture.
Pour into a greased tin, lined with baking paper. Sprinkle generously with sesame seeds. Bake until a golden brown and serve warm with whipped fresh mascarpone and honey.