My little sister has a heart of gold, she made me a really delicious cake and brought it over for morning tea, (yes well it was for my birthday, but I am in denial about that, so was being evasive) I think conversation is much better enjoyed over coffee and cake don’t you?, maybe that deserves some research….. hmmm wonder if I could get away with… I am not putting on weight, I am having more in depth discussions!.. huh fat chance of that one getting the nod!… Oh excuse the pun.
- 1 cup unsalted pistachio Nuts
- 1/2 tsp cardamon
- 150g unsalted butter, chopped
- 11/2 cups SR flour
- 3/4 cup of caster sugar
- 3 eggs
- 1/2 cup plain yogurt
- 1 lime
- 3/4 cup caster sugar extra
- 100ml water
Pre. heat oven to 180. Grease 20cm round cake tin and line
Place the Pistachios and cardamom in food procedure and process until just chopped. Add the butter, flour and caster sugar and process for 20 sec, or until mixture is crumbly. Add the combined eggs and yogurt and process for another10 sec. or until everything is combined.
Spoon into tin, bake for 45-50 min. Leave the cake in tin for 5 min before turning out onto rack cool completely.
To make the syrup peel skin off the lime with a vegetable peeler make sure the white pith is removed. Place the extra caster sugar and water in a saucepan and stir it over low heat until the sugar is dissolved. Bring to the boil and add the lime peel, and cook for 5 min. Stain and cool slightly. Pierce the cake several times with a skewer then pour the syrup over. yummy
I’m not sure why you don’t put the syrup on while it is the cake is warm and in the tin. That what I did that day and the other syrup cake instructions were to do that.
Confession… the cake was so yummy it was all eaten before I could get a picture… the photo is not mine and comes from http://www.grouprecipes.com/71536/pistachio-yoghurt-cardamom-cake.html