Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts

The tried-and-tested yogurt, fruit and nuts breakfast gets an update with this easy ginger cardamom raspberry jam and fragrant, toasted hazelnuts. Happy morning! :)

Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts

To license this image please contact me at nicole@thespicetrain.com.

What I love about this breakfast is that all three components can be made ahead of time so unless you’re in the mood, you don’t have to put in any effort in the morning (something that certainly appeals to me).

I’ve already used the jam in several recipes here (namely the baked brie and these Linzer cookies) and it’s so versatile that I’m sure this is not the last time you see it. Instead of sugar I used agave syrup this time just because I really like it, I find it much less harsh than white sugar.

Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts
 
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients:
  • ¼ cup whole hazelnuts
  • 6 ounces frozen raspberries
  • 3 tablespoons agave syrup
  • ½ teaspoon cornstarch
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • 2 cups plain yogurt
Instructions:
  1. Heat the oven to 350 degrees F.
  2. Spread the whole nuts onto a baking sheet and toast in the oven until dark brown (15 to 20 minutes).
  3. While the nuts are in the oven, make the jam.
  4. Add frozen raspberries, agave syrup and cornstarch to a saucepan and start to cook on medium heat, stirring until everything is combined.
  5. Once the raspberries have thawed add the ginger and the cardamom.
  6. Cook until the fruit is completely broken down and the jam thickened (about 10 minutes).
  7. Let cool.
  8. Chop the hazelnuts and serve in jars or bowls along with yogurt and jam.

Food Photography and Styling: I was going for a bright spring morning feel here and used minimal diffusion to get that look. I set a few whole hazelnuts on the “tablecloth” (just a large linen napkin) to tell the viewer that that’s what the chopped nuts are (and also because I find whole hazelnuts to be very pretty). The milk glass and bottle fit with the overall atmosphere and kept the background from looking too empty. To follow the rule of thirds I set the yogurt jar on an intersection point and let the tallest prop (the milk bottle) touch the upper horizontal dividing line.
For info on what type of camera and lighting equipment I used head on over to my FAQ page.

24 comments

  1. Bam's Kitchen says:

    Nicole I have also been on a cardamom recipe hunt as my friend just brought me a huge container on her recent travels. I love its aromatic floral and calming properties. Gorgeous shot and would love this for breakfast any day. Loving your new profile photo too. Wishing you a super week!

    • Nicole B. says:

      Thank you so much, Bobbi! Cardamom is one of my favorite spices, it’s so interesting and complex. A super week to you as well! :)

  2. Angela - Patisserie Makes Perfect says:

    I’m a huge fan of make ahead breakfasts and I always have overnight oats for a weekday breakfast. I just pop them in my bag and eat them at work – I also sweeten them with agave syrup as I love it too!

    This looks great Nicole, really refreshing and tasty.

    • Nicole B. says:

      Thank you, Angela! Agave syrup is amazing, isn’t it? I’ve started to use it in my tea instead of white sugar and I love it.

  3. Geysah says:

    I’ve been wondering how to use cardamom my daughter gave me and this sounds perfect! I so enjoy your photography; I’m a food photographer enthusiast and I really like the glamorous styling of your shots. I’m a newcomer to your art and I’m soaking it all in! Thanks for your candid commentary and sharing.

    • Nicole B. says:

      You are so welcome, Geysah! It’s so wonderful to hear that, thank you for leaving me such a nice comment! :)

    • Nicole B. says:

      You got it, Abbe! The weather is driving me nuts too, I hate looking at my poor garden buried under all that snow…

    • Nicole B. says:

      THANK you, Natasha! That is so nice of you to say and I really appreciate it. I find bright and light a lot more difficult to do than dark…

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