From Rachel's new series Rachel Allen: Cake Diaries
- 250 g (9oz) butter, softened, plus extra for greasing
- 225 g (8oz) caster sugar
- juice and finely grated zest of 1/2 large or 1 small orange
- 1 tsp freshly ground cardamom seeds (from about 12–14 pods) or 1 tsp ready- ground cardamom
- 4 eggs
- 225 ml (8fl oz) natural yoghurt
- 350 g (12oz) plain flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 75 g (3oz) fresh raspberries, to decorate
- for the icing
- 225 g (8oz) icing sugar, sifted
- 1/4 tsp ready-ground cardamom or the ground seeds of 5 cardamom pods
- 25–30ml (1–11/4 fl oz) natural yoghurt
- 2.5 l (41/3 pint) bundt tin
- Preheat the oven to 180°C (350°F/Gas 4), and butter the bundt tin. If you’re using a standard type of cake tin, butter the sides and line the base with a disc of baking parchment. Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.
- Next, beat in the orange juice and zest and the ground cardamom. Add the eggs one at a time, beating well between each addition, then mix in the yoghurt. Next sift in the flour, baking powder and salt, folding in just until combined.
- Tip the batter into the prepared tin and smooth the top with a spatula or palette knife. Bake the cake for 50–55 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow to cool for just 5 minutes, then, if using a bundt tin, place a wire rack on the top and invert the cake so it is upside down, then remove the tin, turn upright again and leave to cool on the wire rack.
- As the cake cools, make the icing. Beat together the icing sugar, cardamom and 25ml (1fl oz) of the yoghurt, adding a tiny bit more yoghurt if the mixture seems too stiff. (It should be a thick drizzling consistency: too thin and the icing will slide off the cake – too thick and you won’t be able to drizzle it.)
- Place the cake on a cake stand or serving plate, then drizzle the icing backwards and forwards from the centre to the outside of the cake in a zigzag pattern (or in zigzags across the top if it’s been made in a standard tin). Decorate with the raspberries immediately while the icing is still wet so they stick to the icing.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking