Lemon and Yoghurt Cake served with Kumquat and Cardamom Syrup
Makes 1 x 20cm ring cake
Ingredients
250g butter, softened
60ml lemon rind, finely grated
250g castor sugar
3 eggs
60ml desiccated coconut, toasted
50g ground almond
Juice of 1 lemon
400g self-raising flour
250g Greek-style yoghurt
Syrup:
Rind of 5 kumquats, finely sliced
Juice of 3 kumquats
125ml water
100g honey
5 cardamoms, bruised
Method
1. Preheat oven to 180ºC and grease a 20cm ring cake tin.
2. With an electric beater, beat the butter, rind and sugar until light and fluffy. Add the eggs one at a time. Beating well after each addition.
3. With a wooden spoon stir in the coconut, almond, juice, flour and yoghurt until just combined. Spoon the mixture into the prepared cake tin and spread evenly.
4. Bake for about 50 minutes then stand for 5 minutes before removing the cake.
For the Syrup:
5. Combine all the ingredients in a pot and stir until the honey has melted. Bring to the boil. Reduce the heat and simmer until the syrup has slightly reduced.
6. Remove the cake from the tin and place on a serving dish.
7. Remove and discard the cardamom from the syrup. Pour the syrup over the cake while still hot and decorate with the sliced kumquat rind.
