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Strawberry and cardamom spoon cake

Ready to bake in minutes! - by Fast Ed
  • 19 Nov 2021
Prep: 10 Minutes - Cook: 25 Minutes - Serves 4-6
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This wonderfully moreish cake takes only 10 minutes to prep and 25 minutes to bake. So homemade dessert is within your weeknight reach.

Ingredients

125g unsalted butter, melted

2 Tbsp semolina

2 x 250g punnets strawberries, hulled

¾ cup light brown sugar

¾ cup buttermilk

1¼ cups self-raising flour

1½ tsp ground cardamom

1 tsp ground cinnamon

½ tsp ground white pepper

¼ bunch mint leaves, very finely sliced

¼ cup pure icing sugar

2 tsp best-quality balsamic vinegar

Whipped cream, to serve

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Use 1 tablespoon of the butter and semolina to grease and crust a 22cm round (1.5L/7cm deep) baking dish. Crush 1 punnet of strawberries with a fork, then mix with half of the brown sugar. Set aside.

  2. Combine buttermilk, remaining butter and brown sugar in a medium bowl and whisk well, then sift in flour and spices. Mix until smooth. Spoon into prepared dish, then top with spoonfuls of the strawberry mixture. Bake for 20-25 minutes, until a skewer can be inserted and removed cleanly.

  3. Finely dice remaining berries, then mix with mint, icing sugar and vinegar. Dollop cream onto cake and top with balsamic strawberries. Serve.

Strawberry and cardamom spoon cake

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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