Pistachio, Yogurt and Cardamom Cake

Pistachio, Yogurt and Cardamom Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup unsalted pistachio nuts

  • ½

    tsp ground cardamom

  • cup unsalted butter, chopped

  • cups self-rising flour

  • 1

    14 cups superfine sugar

  • 3

    eggs

  • ½

    cup plain yogurt

  • 1

    lime

Directions

1. Preheat the oven to 350 degrees F. Grease an 8 inch round cake pan and line the bottom with waxed paper. Place the pistachios and cardamom in a food processor and pulse until just chopped. Add the butter, flour and 3/4 cup of the superfine sugar and pulse for 20 seconds or until crumbly. Add the combined eggs and yogurt and pulse for 10 seconds or until just combined. Spoon into the pan and smooth the surface. 2. Bake for 45-50 minutes or until a skewer comes out clean when inserted into the center of the cake. 3. To make the syrup, zest the lime, removing any white pith from the zest. Place the remaining superfine sugar and 1/3 cup plus 1 Tbsp water in a saucepan and stir over low heat, until the sugar has dissolved. Bring to a boil, then add the lime zest and cook for 5 minutes. Strain and cool slightly. Pierce the cake with a few skewer holes and pour the hot syrup over the cooled cake.


Nutrition

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