Cardamom & Yogurt Cake

I’ll admit, I’m not ready to let go of summer yet, much as I do love autumn & all of its wonderful shades, I’m a summer baby & simply adore the sunshine & the heat (why I live in Wales then, I do not know!). At least though, late summer & early autumn bring a wonderful range of stone fruit, berries, apples & pears as one last farewell to fresh & colourful produce before the winter takes hold & we’re back relying entirely on the pantry again. Whilst I’m still using up plenty of late summer bits from the garden & allotment right now, I am trying to ease myself into autumn, slowly.

I’m starting simple, before everything is made of pumpkin & spices, I thought I’d pick just one spice to make a simple cake with. A cake which will go well with the colourful fruits I have to hand right now without being overpowering or just full of cinnamon & nutmeg (we’re not there yet!). Most recipes I create in kitchen are based around whatever I have to hand in the moment & this cake is cardamom & yogurt cake is no different. Made using plenty of yogurt this cake has such a beautifully light & moist crumb, a good hit of cardamom adds fragrance & sweetness whilst still remaining relatively plain & simple enough to serve or top with just about anything. Obviously, I’ve topped mine with some seasonal fruit to add one last burst of colour but, this lovely bundt cake can be left plain or topped with whatever you like, plus it’s one of those any time of year recipes which is great when you’ve got little left in the pantry.