Pistachio & Lemon cake with White Chocolate Sour Cream icing

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Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from facebook.com

Ingredients

  • 200

    g cake flour (all purpose)

  • 2

    teaspoons baking powder

  • pinch of salt

  • 200

    g caster sugar

  • 1

    cup (250ml) plain yoghurt

  • 1/2

    cup (125ml) canola oil

  • 3

    extra-large eggs

  • zest of 1 lemon

  • 100

    g pistachios, shelled and finely chopped/ground

  • for the icing:

  • 100

    g white chocolate, chopped

  • 250

    ml sour cream/Crème fraîche

  • lemon zest, to serve

Directions

Pre-heat the oven to 180°c and line a 20cm deep cake pan with baking paper. Sift the flour, baking powder, salt & sugar into a large mixing bowl and set aside. Combine the yoghurt, oil, eggs and lemon zest in a jug and mix well. Pour the yoghurt and oil mixture into the flour and mix well. Fold in the ground pistachios. Pour the batter into the prepared pan and place in the pre-heated oven. Bake for 30-35 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool completely before removing from the pan. To make the icing, combine the melted chocolate with the sour cream and mix well until the icing is smooth. When the cake is cool, dollop the icing on top and decorate with lemon zest.

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