A light, delicate sponge cake, infused with fragrance and flavours of India. This simple, elegant recipe is taken from Meera Sodha's Made in India cookbook.
|125g||unsalted butter at room temperature (plus extra to line the cake tin)|
|100g||ground cashews (or ground almonds)|
|5 1/2 tbsp||honey|
|2 tsp||ground cinnamon|
|1/2 tsp||grated nutmeg|
|1 tsp||ground cardamom (or finely ground seeds from 12 pods)|
|2 tbsp||rose water|
|1 tsp||vanilla essence|
|Zest of 1 lemon and 1 orange|
|For the cardamom and pomegranate shrikhand:|
|250g||good-quality Greek yoghurt, like Total|
|2 1/2 tbsp||icing sugar|
|1/2 tsp||ground cardamom (or finely ground seeds from 6 pods)|
|Seeds of ½ a pomegranate|
You will need a rectangular cake tin (approx. 30cm x 20cm).
Preheat the oven to 150°C/300°F/gas 2. Line a rectangular cake tin (approx. 30cm x 20cm) with greaseproof paper and a fine layer of butter.
Cream the butter and the caster sugar together in a bowl and set aside. In another bowl, beat the eggs until pale and smooth, then slowly whisk them into the sugar and butter mixture. Fold in the semolina, ground cashews, honey, cinnamon, nutmeg, cardamom, rose water, vanilla essence and lemon and orange zest.
Fold the mixture together and spoon out into your cake tin. Place in the oven and bake for 45 minutes, or until the top is golden brown all over and firm to the touch. Leave to cool before cutting or taking out of the cake tin.
To make the cardamom and pomegranate shrikhand, mix the yoghurt with the icing sugar and cardamom and half of the pomegranate seeds in a bowl, then leave the ingredients to mingle for as long as possible before serving.
Serve a good-sized square of cake with a dollop of yoghurt and a sprinkling of pomegranate seeds over the top.