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  1. Home
  2. easy cake recipe

Lime yogurt cake with rosewater & pistachios

Looking for a cake that will really impress? Go no further! - by Barbara Northwood
  • 03 May 2019
Lime yogurt cake with rosewater & pistachios
Prep: 30 Minutes - Cook: 50 Minutes - Easy - Serves 8
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This extraordinary lime yogurt cake with rosewater & pistachios can be scattered with rose petals to make it even more special. It’s very moist so keeps extremely well in the fridge for a few days.

Ingredients

225g/8oz self-raising flour

1 tsp baking powder

75g/3oz ground almonds

100g/3½oz caster sugar

2 medium eggs

50g/2oz clear honey

250ml/9fl oz natural yogurt, unsweetened

150ml/¼pt sunflower oil

1 lime, finely grated zest only

FOR THE SYRUP

100g/3½oz caster sugar

1 lime, juice only

1-2 tbsp rosewater

FOR DECORATING

50g/2oz unsalted pistachios, roughly chopped

rose petals (optional)

Method

  1. Heat oven to 180C/fan 160C/gas 4. Line the base and sides of a 22cm spring-form/loose-bottomed cake tin with greaseproof paper. Sift the flour, baking powder and a pinch of salt into a large bowl. Stir in the ground almonds and caster sugar.

  2. Mix together well the eggs, honey, yogurt, sunflower oil and lime zest in a medium-size bowl. Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, bringing them together with a whisk until they are just combined. You can add some chopped pistachios to the mixture if you wish, or save them for decorating.

  3. Pour the mixture into the prepared tin and bake in the oven for about 50 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for about 20 mins. 

  4. While the cake is cooling, make the syrup. In a small saucepan, boil 150ml water and the sugar for about 5 mins or until it is reduced by half. Add the lime juice and boil for a further 2 mins, then cool. Add rosewater to taste.

  5. With a fine skewer, make holes on top of the warm cake and spoon the syrup all over the top. Scatter the pistachios over, if you wish, and leave to settle for 1 hr. Decorate with rose petals, if using. Serve with cream, natural yogurt, sliced mangoes or berries. This keeps extremely well in the fridge for a few days.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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