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

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!


Content continues after advertisements


  • 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)


Preheat the oven to 180°C/Gas Mark 4 and line an 18x28cm (7x11in) traybake tin with baking paper.
Crush the cardamom pods with a pestle and mortar, then pick out and discard the husks. Grind the seeds to ½ tsp of powder.
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.
Spoon the mixture into the tin and bake for 30-33 minutes, until just firm to touch. Leave to cool in the tin.
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 9 months ago

More in Cake Traybakes

More in Traybake Recipes

Click here to view our range of live webinars!

Click here to view our range of live webinars!