Method

Preheat the oven to 180º C. Beat together the butter, sugar, 8 tablespoons of honey and the zest of 2 lemons until creamy. Beat in the egg yolks one at a time.

Into a separate bowl, sift the flour, baking powder, baking soda and pinch of salt. Fold in the batter, alternating with the yoghurt. Fold in the sultanas and cardamom seeds. Beat the egg whites until stiff and fold carefully into the mixture.

Pour into a greased tin, 22 cm in diameter, lined with baking paper. Sprinkle generously with sesame seeds. Bake at 180º C for 65 minutes. Remove from the oven and leave to rest for 10 minutes.

To make the syrup, boil the juice of 2 lemons, 6 tablespoons of honey, and the rind of 1 lemon together for 5 minutes, stirring to combine. Pour the cooled syrup carefully over the hot cake or pour warm syrup over the cake once it is completely cooled.

Extract courtesy of Karen Dudley’s A week in the kitchen, published by Jacana.

No time to make it yourself? Buy a slice at Karen’s restaurant, The Kitchen, in Woodstock Cape Town.