Yoghurt Cake with Honey, Rosewater and Pistachios

Name: Yoghurt Cake with Honey, Rosewater and Pistachios
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 8–10
Ingredients: 100 g (3½ oz) caster (superfine) sugar; 75 g (2½ oz) almond meal; 2 eggs; 1 tablespoon honey; 225 g (8 oz) plain (all-purpose) flour; 1 teaspoon baking powder; 1 teaspoon rosewater; Juice of 1 lime (or 2 limes if not very juicy); Juice of 1 lime (or 2 limes if not very juicy); 100 g (3½ oz/¾ cup) pistachios, chopped; Grated zest of 1 lime; 150 ml (5 fl oz) sunflower oil; 250 ml (9 fl oz/1 cup) plain yoghurt

Preparation info

Serves
8–10

Difficulty
Medium
Ready in
1 hr 10

Appears in

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

Dessert
Cake
Vegetarian

Method

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