Yoghurt, Cardamom and Elderflower Cake

Name: Yoghurt, Cardamom and Elderflower Cake
Ingredients: 125 g butter, cut into cubes, at room temperature; 250 g caster sugar; 1 Tbsp. cardamom powder; 2 tsp. vanilla extract; 1 unit egg, beaten; 2 Tbsp. elderflower syrup; 250 g plain flour; 1 tsp. baking powder; 250 ml plain yogurt

Difficulty

Low

Time

45 min

Ingredients

Servings

Makes

1 Cake

125 g butter, cut into cubes, at room temperature

250 g caster sugar

1 Tbsp. cardamom powder

2 tsp. vanilla extract

1 unit egg, beaten

2 Tbsp. elderflower syrup

250 g plain flour

1 tsp. baking powder

250 ml plain yogurt

Utensils

1 Springform tin 20 Cm (8”), K-Beater, Creaming Beater

Instructions

Getting started

Preheat the oven to 180ºC

Grease the springform tin

Fit the K Beater to the machine

Stage 1

Add the first 4 items of Ingredients 1 (butter, sugar, cardamom, vanilla) into the Mixer bowl

Attach the Mixer bowl to the machine and fit the splash guard

Mix on a medium speed until light and fluffy

With the machine running, gradually add the remaining items of Ingredients 1 (egg, syrup) to the bowl

Mix until combined

Stage 2

Remove the K Beater from the machine and fit the Creaming Beater

Start the machine on speed Min

With the machine running, gently fold in Ingredients 2 (flour, baking powder, yogurt) to the bowl

Mix on speed Min until combined

Pour cake mixture into the springform tin

Bake at 180ºC for 35 minutes until a skewer inserted tests clean

To Serve

Cut into slices