Who knew that a simple sponge with an iced top could be so delicious? Take a look at the recipe below from Dairy Diary to have a go at making your own!
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Fragrant teatime traybake
The flavours of cardamom, raspberry and pistachio combine beautifully in this fragrant teatime traybake from Dairy Diary...
Brought to you by Dairy Diary
Ingredients
- 10 green cardamom pods
- 175 g butter (softened)
- 175 g golden caster sugar
- 3 medium free-range eggs
- 175 g self-raising flour
- 110 g icing sugar (sifted)
- 1/2 tsp rose water
- 150 g raspberries
- 25 g pistachio nut kernels (chopped)
Instructions
1
Preheat the oven to 180°C/Gas Mark 4 and line an 18x28cm (7x11in) traybake tin with baking paper.
2
Crush the cardamom pods with a pestle and mortar, then pick out and discard the husks. Grind the seeds to ½ tsp of powder.
3
In a mixing bowl, using a hand-held electric mixer, cream the butter, caster sugar and cardamom until light and fluffy. Beat in the eggs, one at time, with a little flour. Mix in 2 tbsp water with the remaining flour.
4
Spoon the mixture into the tin and bake for 30-33 minutes, until just firm to touch. Leave to cool in the tin.
5
Mix the icing sugar with the rose water and 1 tbsp water (or lemon juice for a sharper icing). Spread the icing over the cake, then scatter over the raspberries.
Last updated one year ago
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