Ingredients Jump to Instructions ↓

  1. 150 g (1 cup) unsalted pistachio nuts

  2. 1/2 teaspoon ground cardamom

  3. 150 g unsalted butter, chopped

  4. 185 g (1 1/2 cups) self-raising flour

  5. 310 g (1 1/4 cups) caster (superfine) sugar

  6. 3 eggs

  7. 125 g (1/2 cup) plain yoghurt

  8. 1 lime

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat the oven to 180°C (350°F/ Gas 4). Grease a 20 cm (8 inch) round cake tin and line the base with baking paper, Put the pistachios and cardamom in a food processor and pulse until just chopped.

  3. Add the butter. flour and 185 g (3/4 cup) of the caster sugar and pulse for 20 seconds. or until crumbly. Add the combined eggs and yoghurt and pulse for 10 seconds. or until just combined.

  4. Spoon into the tin and smooth the surface. Bake for 45-50 minutes. or until a skewer comes out clean when inserted into the centre of the cake.

  5. Peel the zest off the lime with a vegetable peeler. then remove any white pith from the zest. Put the remaining caster sugar and 100 ml (3 1/2 fl oz) water in a small saucepan and stir over low heat until the sugar has dissolved.

  6. Bring to the boil. then add the lime zest and cook for 5 minutes. Strain and cool slightly. Pierce the cake with a few skewer holes and pour the hot syrup over the cooled cake.


Send feedback