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Pistachio, Yoghurt and Cardamom Cake

By Zee Merchant

Added March 17, 2006 | Recipe #160344

Categories: Cakes Dessert Greek

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Total Time:

Prep Time:

Cook Time:

1 hrs 30 mins

30 mins

1 hrs

Zee Merchant's Note:

This is a great cake recipe that I got from a baking book. It's so easy to make make and tastes great! Goes great with coffee, tea or just by itself. Enjoy!

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Ingredients:

Serves: 8

Yield:

cake

Units: US | Metric

150 g unsalted pistachio nuts
1/2 teaspoon ground cardamom
150 g unsalted butter (chilled and chopped)
185 g self-raising flour
310 g caster sugar
3 eggs
1/2 cup plain yogurt
1 lime

Directions:

1

Pre-heat oven to 180°C/350°F.
2

Grease and line a 20cm round cake tin.
3

Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
4

Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
5

Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
6

Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
7

Cool for 10 minutes and invert cake onto a plate.
8

Peel the zest of the lime.
9

Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
10

Bring to a boil and add the lime zest and cook for 5 minutes.
11

Strain and cool slightly.
12

Pierce the cake with a few skewer holes and pour hot syrup on the cake.