Yoghurt Cake with Honey, Rosewater and Pistachios

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Preparation info

  • Difficulty

    Medium

  • Serves

    8–10

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
20 Mins Preparation Time
50 Mins Cooking Time

I first tasted this cake (and stole the recipe!) in Ireland, visiting some friends who are fantastic bakers. This recipe comes from one of the books of the sweet and lovely Rachel Allen, the Irish fairy of home cooking.

Ingredients

For the cake:

  • 225 g (8 oz) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 100 g ( oz) caster (superfine) sugar
  • 75 g ( oz) almond meal
  • 2 eggs
  • 1 tablespoon honey
  • 250 ml (9 fl oz/1 cup) plain yoghurt
  • 150 ml (5 fl oz) sunflower oil
  • Grated zest of 1 lime
  • 100 g ( oz/¾ cup) pistachios, chopped

For the syrup:

  • 100 g ( oz) caster (superfine) sugar
  • Juice of 1 lime (or 2 limes if not very juicy)
  • 1 teaspoon rosewater

Method

MAKE THE CAKE. Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a 20 cm (8 inch) round cake tin. Sift the flour and baking powder into a mixing bowl, then add the sugar and almond meal.

IN ANOTHER MIXING BOWL, WHISK THE EGGS WITH THE HONEY, YOGHURT, OIL AND LIME ZEST. Pour this batter into the bowl containing the dry ingredients and beat for about 1 minute, until the mixture is uniform.

ADD THE PISTACHIOS TO THE BATTER (RESERVE SOME FOR DECORATION) AND MIX WELL, THEN POUR THE BATTER INTO THE CAKE TIN. Bake for about 50 minutes.

MEANWHILE, MAKE THE SYRUP. Combine the sugar and 150 ml (5 fl oz) of water in a saucepan, then bring them to the boil and simmer until the syrup reduces by half. Let the mixture cool before adding the lime juice and rosewater.

CHECK WHETHER THE CAKE IS COOKED BY INSERTING THE BLADE OF A KNIFE INTO THE MIDDLE; IT IS COOKED IF THE BLADE COMES OUT CLEAN. Take the cake out of the oven and let it cool for a few minutes before pouring the syrup over the top. If you like, you can prick the cake in a few places to help the syrup penetrate the cake.

LET THE CAKE COOL COMPLETELY IN THE TIN, UNTIL THE SYRUP FORMS A LOVELY CRUST ON TOP. Decorate with a few pistachios and serve.