Yogurt-sesame-cardamom cake

Ingredients for 1 servings:

• 220 g butter, room temperature
• 120 g sugar
• 200 g honey
• 2 tsp lemon peel, grated
• 4 eggs, size M
• 220 g wheat flour type 405
• 1 tsp baking powder
• 1 tsp baking soda
• 220 g Greek yogurt
• 120 g raisins
• 1 tsp cardamom powder
• 3 tbsp, heaped sesame seeds, light
• 1 pinch of salt
• 60 g lemon juice
• 150 g honey
• 1 tsp, heaped lemon zest, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

sweet and juicy

Beat the butter, sugar, honey, and lemon zest with a hand mixer until creamy. Separate the eggs. Gradually beat the egg yolks into the butter mixture, then chill the egg whites. Sift the flour, baking powder, and baking soda and mix. Stir the flour and yogurt alternately into the egg-butter mixture. Add the raisins, cardamom, and sesame seeds and mix well. Beat the egg whites with a pinch of salt until stiff peaks and fold into the batter. Line a 25 cm springform pan with baking paper and pour in the batter. Preheat the oven to 180°C (top/bottom heat) and bake the cake for 60 minutes. After 40 minutes, uncover the cake to prevent it from overbrowning. Then let the cake cool slightly in the pan. To make the syrup, warm the lemon juice with the honey and lemon zest and carefully spread it over the slightly cooled cake with a spoon.