Cardamom and rosewater cake with yogurt and strawberries recipe 300g/10½oz self-raising flour ½ tsp bicarbonate of soda 300ml Greek yogurt 2 tbsp rosewater To serve: 400g/14oz strawberries Juice of ½ lemon 1 tbsp sugar 1 tsp rosewater A small tub of Greek yogurt Preheat the oven to 350F/180C/Gas 4 and butter and line a 7cm x 10cm x 21cm loaf tin. In a pestle and mortar, split open the cardamom pods, remove the seeds and grind until you have a powder. Beat the butter and sugar together until pale, then beat in the eggs one by one until completely incorporated. Sift in the flour and bicarbonate and a good pinch of salt, then fold well. Stir in the yogurt, cardamom and rosewater. If you find it a bit thick, add a splash or two of milk to loosen it. Spoon the mixture into the prepared tin, spreading it evenly and gently with the back of the spoon. Bake in the oven for 50-60 minutes until the top is golden brown and the cake springs back into shape when lightly touched. Allow to cool for 10 minutes before turning out onto a wire rack to cool. Cut the strawberries in half, place in a bowl or picnic container and squeeze in the lemon juice and add the sugar and rosewater. Mix well and leave to macerate while the cake cools. To serve, slice the cake thickly and spoon over the strawberries and a good dollop of yogurt.