We were so impressed with this cake that we decided to include it on our blog even though we hadn’t originally intended to. Ian baked this to take to work for a morning tea, and it was not only easy to make but such a pretty cake that it was almost a shame to eat it. The Middle Eastern flavours of pistachio, rosewater and lime are a great combination, and the yoghurt keeps the cake moist. We had some leftover ground pistachios from making our Madeleines a few weeks ago, but if you’d rather use almond meal that would work just as well. The cake was a hit at work, by the way!
This recipe is adapted from one by Rachel Allen
- 225g self-raising flour
- 1 tsp baking powder
- a pinch of salt
- 75g ground pistachios or almonds
- 100g caster sugar
- 2 eggs
- 50g honey
- 250ml natural yoghurt
- 150ml sunflower oil
- finely grated zest of 1 lime
- 40g chopped pistachios
- rose petals, to decorate
For the syrup:
- 150ml water
- 100g caster sugar
- juice of 1 lime
- 1-2 tsp rosewater
- Preheat the oven to 180°C/350°F/Gas mark 4, and grease a 22cm round springform cake tin.
- Sift the flour, salt and baking powder into a large bowl. Add the ground pistachios or almonds and caster sugar, and mix together.
- In another bowl, mix together the eggs, honey, yoghurt, sunflower oil and lime zest.
- Make a well in the middle of the dry ingredients, and gradually pour in the wet ingredients, mixing together with a whisk until just combined.
- Add a few of the chopped pistachios to the mix, if you wish, or retain all of them for decorating.
- Pour the cake mixture into the greased tin and bake for 50 minutes, or until a skewer stuck into the middle of the cake comes out clean.
- Remove cake from the oven and allow to cool for 20 minutes in the tin. Turn out onto a wire rack.
- While the cake is cooling, make the syrup. Combine the water and sugar in a small pan and bring to the boil. Once the syrup has reduced by half, about 5 minutes, add the lime juice and boil for another 2 minutes. Set aside, and once it has cooled, add rosewater to taste.
- Using a skewer, make holes all over the top of the cake, then spoon the syrup across the cake. Scatter the pistachios across the top, and then leave to sit for an hour.
- Decorate with rose petals just before serving.