ROASTED STRAWBERRY & CARDAMOM CAKE WITH WHIPPED CREAM
ROASTED STRAWBERRY & CARDAMOM CAKE WITH WHIPPED CREAM
Recipe
Serves 12
INGREDIENTS
For the cake
A punnet of strawberries (about 20 large strawberries / 400g), washed, hulled and halved
200g butter, at room temperature
200g caster sugar
4 free-range eggs, at room temperature
2 tsp vanilla extract
200g ground almonds
50g all-purpose white flour
2 tsp ground cardamom
Pinch sea salt
For the whipped cream
375ml / 1 ½ cup double cream
4 tbsp full-fat unsweetened Greek yogurt
Seeds from 1 vanilla pod / 1 tsp vanilla bean paste
Decorations
Handful of pomegranate arils
Handful of fresh or dried rose petals (optional)
INGREDIENTS
For the cake
A punnet of strawberries (about 20 large strawberries / 400g), washed, hulled and halved
200g butter, at room temperature
200g caster sugar
4 free-range eggs, at room temperature
2 tsp vanilla extract
200g ground almonds
50g all-purpose white flour
2 tsp ground cardamom
Pinch sea salt
For the whipped cream
375ml / 1 ½ cup double cream
4 tbsp full-fat unsweetened Greek yogurt
Seeds from 1 vanilla pod / 1 tsp vanilla bean paste
Decorations
Handful of pomegranate arils
Handful of fresh or dried rose petals (optional)
- Preheat the oven to 180ºC fan bake. Line a baking tray and 2 x 22cm cake tins with baking paper.
- Place the strawberry halves on the baking tray and place in the oven for 20 minutes. Once caramelised and gooey, take out of the oven and set aside to cool.
- Meanwhile, make the cake. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
- Beat in the eggs, one at a time, along with the vanilla.
- Gradually fold in the ground almonds, flour, cardamom and salt.
- Evenly divide the batter between the 2 tins and spread out to the sides.
- Evenly dot the strawberry halves into each layer and press down lightly.
- Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
- Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
- Meanwhile, whip the cream. Using a kMix with a balloon whisk attachment, whip the cream until ribbon consistency is reached. Be careful not to over whip. Fold through the Greek yogurt and vanilla bean seeds.
- Once the cakes are completely cooled, spread some whipped cream over one layer and then place the second layer directly on top. Neatly spread the rest of the cream over the top of the cake and decorate with a scattering of pomegranate seeds and rose petals if using.
- Serve at room temperature.
- Refrigerate for up to 3 days in an airtight container.