Yoghurt Cake with Honey, Rosewater and Pistachios

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Preparation info

  • Serves

    8–10

    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2016

  • About

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

Method

MAKE THE CAKE. Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a 20 cm (8 inch