Fragrant teatime traybake

The flavours of cardamom, raspberry and pistachio combine beautifully in this fragrant teatime traybake! Who knew that a simple sponge with an

Brought to you by Dairy Diary

Try this fragrant teatime traybake this weekend!

The flavours of cardamom, raspberry and pistachio combine beautifully in this fragrant teatime traybake! 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!

 

Ingredients

  • 10 gren 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.

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