225g butter
1.1/2 cups of sugar
(my cup was 250ml volume)
6 eggs
4 tsp ground
cardamom
1 tsp lemon
extract
juice of 1/2 a
lemon
1 cup of plain
yogurt
pinch of saffron
infused in a tablespoon of boiling water
1 tsp of salt
3 cups of self
raising flour
Crack eggs and
separate yolks and whites.
Cream butter and
sugar until pale and fluffy. Beat in egg yolks. Alternately add 1/3 of sifted
self raising flour, yogurt and egg whites until all incorporated. Add lemon
juice, lemon extract and the saffron strands plus liquid they have infused
in.
Grease and flour a
large bundt ring mould (or two small castle / turret moulds)
with a hard fat such as butter and tap out any excess flour. Put on a baking
tray for support.
Small castle cakes
baked at 170deg C Fan (about 190deg C normal) for approx 30 mins.
Allow to cool until
just warm before carefully turning out.
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