Pistachio, Yoghurt and Cardamom Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 180°C/350°F.
  • Grease and line a 20cm round cake tin.
  • Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
  • Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
  • Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
  • Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
  • Cool for 10 minutes and invert cake onto a plate.
  • Peel the zest of the lime.
  • Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
  • Bring to a boil and add the lime zest and cook for 5 minutes.
  • Strain and cool slightly.
  • Pierce the cake with a few skewer holes and pour hot syrup on the cake.
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