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cake |
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Remove cake from oven, leave to stand 10 minutes. Unmould onto wire rack. |
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1 large lemon's zest |
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beat until pale and creamy |
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Pour into 18cm round cake tin, 6cm high, lined and greased. Sprinkle seeds over. Civer with a circle of baking parchment with a ventilation hole cut in the centre. Bake in moderate oven 50-55 minutes, or until top of the cake feels springy and a skewer inserted into the centre of the cake comes out clean. |
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4 tablespoons runny honey |
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110g unsalted butter |
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softened |
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50g castor sugar |
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2 large egg yolks |
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beat in one by one |
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110g flour |
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sift |
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fold in |
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1/2 teaspoon baking powder |
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1/2 teaspoon bicarbonate of soda |
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salt |
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110g Greek yoghurt |
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75g sultanas |
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fold in |
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20 cardamom pods |
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remove husks, grind in mortar |
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2 large egg whites |
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beat to soft peaks |
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mix in 2 tablespoons of egg whites, then fold in rest |
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1 1/2 tablespoons sesame seeds |
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lemon-honey syrup |
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Make holes on top, slowly pour syrup all over. |
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1 large lemon juice |
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mix |
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3 tablespoons runny honey |
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accompaniment |
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figs |
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Cut a cross most of the way through, squeeze open |
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Roast in hot oven 10 minutes |
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butter |
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place knob on top |
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honey |
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drizzle |
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dollops of yoghurt |
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