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.
MAKE THE CAKE.
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.
MEANWHILE, MAKE THE SYRUP. Combine the sugar and
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.
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