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Fragrant Tea Time Traybake recipe

Fragrant Tea-Time Traybake

A delicious Fragrant Tea-Time Traybake recipe from the Cook’s Diary.

Fragrant Tea Time Traybake recipe


Green cardamom pods 10

Butter 175g (6oz), softened

Golden caster sugar 175g (6oz)

Eggs 3 medium

Self-raising flour 175g (6oz)

Icing sugar 110g (4oz), sifted

Rose water ½ tsp

Raspberries 150g (5oz

Pistachio nut kernels 25g (1oz), chopped



Preheat oven to 180°C/160°fan/Gas 4 and line an 18 x 28cm (7 x 11in) traybake tin with baking paper.


Crush cardamoms with a pestle in a mortar, then pick out and discard husks. Grind seeds to ½ teaspoon of powder.


In a mixing bowl using a hand-held electric mixer cream butter, caster sugar and cardamom until light and fluffy. Beat in eggs one at time with a little flour. Mix in 2 tablespoons water with remaining flour.


Spoon mixture into tin and bake for 30-33 minutes until just firm to touch. Leave to cool in tin.


Mix icing sugar with rose water and 1 tablespoon water (or lemon juice for a sharper icing). Spread icing over cake then scatter over raspberries and pistachios.

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