Raspberry and Cardamom Cake with Honey Syrup

Method

Preheat the oven to 180°C (350°F/Gas 4). Grease a 20 cm (8 in) round cake tin and line the base with baking paper.

Using an electric mixer, beat the butter until soft. Add the caster sugar gradually and beat until the mixture is pale and creamy. Add the eggs and vanilla, and beat until the mixture is well combined.

Sift the flour and cardamom together. Using a large metal spoon, fold the flour into the creamed mixture alternately with the milk, starting with the flour and ending with flour. Do not overmix.

Lightly fold the raspberries into the mixture. Pour the batter into the prepared tin and gently smooth the surface.

Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove the cake from the oven and insert a thin metal skewer all over the cake.

To make the honey syrup, put 125 ml (4 fl oz/½ cup) of water, and the honey and sugar in a saucepan and stir over low heat until the sugar has dissolved. Remove the pan from the heat and add the vanilla.

Pour half of the honey syrup over the cake. Allow to stand for 10 minutes. Turn the cake out. Serve warm with whipped cream and the remaining honey syrup.