Lime Yoghurt Cake with Pistachios

By exdircomp

Ingredients

• Ingredients
• 8 ounces self-rising flour
• 1 teaspoon baking powder
• Pinch of salt
• 3 ounces ground almonds
• 3 1/2 ounces caster sugar (superfine)
• 2 medium eggs
• 1 generous tablespoon or 2 ounces honey
• 9 ounces greek plain yoghurt
• 1/2 cup sunflower oil
• Finely grated zest of 1 lime
• For the syrup
• 1/2 cup water
• 3 1/2 ounces caster sugar (superfine)
• Juice of 1 lime
• 1 to 2 tablespoons rosewater
• For decorating
• 2 ounces unsalted pistachios, coarsely chopped, optional
• Serving suggestion: cream, topped with vanilla or lime yoghart , sliced mangoes, or berries

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees F.
Line the base and sides of an 8 1/2-inch springform pan with greaseproof or parchment paper.

Sift the flour, baking powder, and salt into a large bowl. Add the ground almonds, and caster sugar, and mix.

In a medium-sized bowl, mix together the eggs, honey, yoghurt, sunflower oil, and lime zest. Make a well in the center of the dry ingredients, and slowly pour in the wet ingredients, bringing the ingredients together with a whisk until they are just combined. Add some chopped pistachios to the mixture if you wish, or reserve for decorating, if using. Pour the batter into the prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 50 minutes. Allow the cake to cool in the pan for about 20 minutes.

To make the syrup: In a small saucepan, boil the water and sugar for about 5 minutes, or until it is reduced by half. Add the lime juice, and boil for another 2 minutes, then cool, and add the rosewater, if using, according to your taste.

With a fine skewer, poke holes on top of the warm cake and, with a tablespoon, spoon the syrup all over the top. Scatter the pistachios over, if using, and let sit for 1 hour. Serve with cream, natural yoghurt, sliced mangos or berries.