Lime Yoghurt Cake with Rosewater and Pistachios

IMG_5344We 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

Ingredients:

  • 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

Method:

  1. Preheat the oven to 180°C/350°F/Gas mark 4, and grease a 22cm round springform cake tin.
  2. Sift the flour, salt and baking powder into a large bowl. Add the ground pistachios or almonds and caster sugar, and mix together.
  3. In another bowl, mix together the eggs, honey, yoghurt, sunflower oil and lime zest.
  4. 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.
  5. Add a few of the chopped pistachios to the mix, if you wish, or retain all of them for decorating.
  6. 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.
  7. Remove cake from the oven and allow to cool for 20 minutes in the tin. Turn out onto a wire rack.
  8. 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.
  9. 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.
  10. Decorate with rose petals just before serving.

3 thoughts on “Lime Yoghurt Cake with Rosewater and Pistachios

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