Sesame yoghurt cardamom cake

This lemony, spicy cake comes to us from Karen Dudley of Woodstock restaurant, The Kitchen, and her best-selling recipe book, A Week in The Kitchen. "This is possibly my most favourite cake ever... It is delicious served with yoghurt or mascarpone cream and fresh figs," says Karen.

Serves: 12-14 people

Preparation time: 20 minutes

Cooking time: 65 minutes


220g butter
½ cup sugar
8 tbsp honey
zest of 2 grated lemons
4 separated eggs
220g flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
220g Greek-style yoghurt
2/3 cup sultanas
1 tbsp seeds from approximately 25 cardamom pods
3 tbsp sesame seeds
juice of 2 lemons
6 Tbsp honey
rind of 1 lemon


Preheat the oven to 180º C. Beat together the butter, sugar, 8 tablespoons of honey and the zest of 2 lemons until creamy. Beat in the egg yolks one at a time.

Into a separate bowl, sift the flour, baking powder, baking soda and pinch of salt. Fold in the batter, alternating with the yoghurt. Fold in the sultanas and cardamom seeds. Beat the egg whites until stiff and fold carefully into the mixture.

Pour into a greased tin, 22 cm in diameter, lined with baking paper. Sprinkle generously with sesame seeds. Bake at 180º C for 65 minutes. Remove from the oven and leave to rest for 10 minutes.

To make the syrup, boil the juice of 2 lemons, 6 tablespoons of honey, and the rind of 1 lemon together for 5 minutes, stirring to combine. Pour the cooled syrup carefully over the hot cake or pour warm syrup over the cake once it is completely cooled.

Extract courtesy of Karen Dudley’s A week in the kitchen, published by Jacana.

No time to make it yourself? Buy a slice at Karen’s restaurant, The Kitchen, in Woodstock Cape Town.

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