A girlfriend recently forwarded a Karen Martini cake recipe to me after I posted my halva sweet recipe. The cake called for halva to be sprinkled on top. Karen Martini is an Australian chef who creates wonderful Greek, Italian and Middle Eastern inspired recipes. The cake also included rhubarb, but I’m not too fond of this ingredient. My Mum used to grow rhubarb, so I had to endure one too many apple and rhubarb crumbles as a child.
So, me being me, I’ve changed the cake recipe to meet my tastes and to also use up my blueberries, which were starting to get a bit wrinkly in the fridge. The result is a wonderfully fragrant (it includes rose water), moist and delicious cake that will impress everyone. I urge you to try this one!
- 250g (2 cups) self-raising flour
- 50g almond meal
- 1 1/2 tsp baking powder
- 120g unsalted butter
- 120g castor sugar
- 4 eggs
- 60g natural yoghurt
- 60ml rosewater (1/4 cup)
- 80g blueberries
- 200g ripe banana, sliced (about 3)
- 2 tbsp honey
- 30g pistachios, roughly chopped
Preheat the oven to 170C.
In a mixer blend together the butter and sugar until light and fluffy. Then add the eggs one at a time until fully combined. Slowly add the dry ingredients, flour, baking powder and almond meal, then the yoghurt and rose water until combined. Stir through the banana and blueberries.
Pour the cake mix into a greased 20cm/8in springform cake tin. Bake for 70 minutes or until a skewer comes out clean. Leave the cake to cool in the tin before removing.
While the cake is cooling, warm through the honey and chopped pistachios in a saucepan on a low heat. Once the cake is out of the tin, pour the honey pistachio glaze over the cake.
This cake smells so good that I had a slice while it was still warm with a dollop of natural yoghurt. In the end I didn’t add the halva on top. Personally I thought it was a bit over the top. Too many competing flavours would of ruined this delicate cake. In one word…Delish 😋