Fragrant Tea-Time Traybake
A delicious Fragrant Tea-Time Traybake recipe from Dairy Diary 2019.
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
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.