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Fragrant Tea-Time Traybake
Rated 5.0 stars by 1 users
Author:
Emily Davenport
Servings
18 servings
Prep Time
50 minutes
Calories
190
A delicious Fragrant Tea-Time Traybake recipe from Dairy Diary 2019.
Ingredients
- Green cardamom pods 10
- Butter 175g (6oz), softened
- Golden caster sugar 175g (6oz)
- Eggs 3 medium
- Self-raising flour 175g (6oz)
- Icing sugar 110g (4oz), sifted
-
Rose water ½ tsp
- Raspberries 150g 5oz
- Pistachio nut kernels 25g (1oz), chopped
Directions
Preheat oven to 180°C/160°fan/Gas 4 and line an 18 x 28cm (7 x 11in) traybake tin with baking paper.
Crush cardamoms with a pestle in a mortar, then pick out and discard husks. Grind seeds to ½ teaspoon of powder.
- In a mixing bowl using a hand-held electric mixer cream butter, caster sugar and cardamom until light and fluffy. Beat in eggs one at time with a little flour. Mix in 2 tablespoons water with remaining flour.
- Spoon mixture into tin and bake for 30-33 minutes until just firm to touch. Leave to cool in tin.
- Mix icing sugar with rose water and 1 tablespoon water (or lemon juice for a sharper icing). Spread icing over cake then scatter over raspberries and pistachios.
Nutrition
Calories 190, Fat 9.7 grams, Saturated Fat 5.4 grams
