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Cardamom honey syrup cake
Cardamom honey syrup cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Honey cake dripping in fragrant syrup is a surefire crowd-pleaser.
Ingredients:
  • Melted butter or margarine, for greasing
  • 80g (3/4 cup) hazelnuts
  • 150g butter, at room temperature
  • 150g (3/4 cup, firmly packed) brown sugar
  • 100g (1/4 cup) honey
  • 2 oranges, rind finely grated, juiced (reserve juice for syrup)
  • 225g (1 1/2 cups) self-raising flour
  • 1 1/2 tsp ground cardamom
  • 185mls (3/4 cup) milk
  • 1 large pear (like Packham), cored, peeled, quartered, sliced
  • 10 green cardamom pods, bruised
  • 220g (1 cup) caster sugar
Instructions:
  • Preheat oven to 190°C. Grease a 20cm cake pan with melted butter or margarine, line with non-stick baking paper. Grind hazelnuts in a food processor until finely ground. Set aside.
  • In a large mixing bowl, cream together butter, brown sugar, and honey until light and fluffy using electric beaters. Add eggs one at a time, mixing well after each addition. Stir in ground hazelnuts and orange rind. Combine self-raising flour and cardamom in a separate bowl. Gently fold the dry ingredients into the butter mixture with milk in 2 batches using a large metal spoon. Pour the batter into the cake pan and smooth the top. Place pear slices evenly on top. Bake in a preheated oven for 40 minutes. Cover with foil and bake for an additional 15 minutes or until a skewer inserted into the center comes out clean. Allow to cool for 10 minutes before transferring to a serving plate.
  • For the cardamom syrup, in a saucepan, mix together cardamom pods, sugar, and the orange juice reserved from the cake. Stir over low heat until sugar dissolves (2-3 minutes). Increase heat to medium-high and boil uncovered until slightly syrupy (3-4 minutes). Let it cool for 10 minutes, then remove the cardamom pods. Brush half of the warm syrup over the cake. Serve warm or at room temperature with the remaining syrup.

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