Name: Rachel Allen’s Lime Yogurt Cake with Rosewater and Pistachios
Yield: Serves 8
Cuisine: Irish
Ingredients: a pinch of salt; 100 g (3½ oz) caster sugar; 75 g (2¾ oz) ground almonds; 2 eggs; 225 g (8 oz) self-raising flour; 50 g (1¾ oz) honey; finely grated zest of 1 lime; 40 g (1½ oz) chopped pistachios; 150 ml (5 fl oz) water; 250 ml (8½ fl oz) natural yogurt; 1-2 tsp rosewater; rose petals, to decorate (optional); 1 tsp baking powder; juice of 1 lime; 150 ml (5 fl oz) sunflower oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Rachel Allen is a busy TV chef, author, journalist and mother, and still teaches at Ballymaloe Cookery School in Ireland. As well as writing four best-selling cookery books, she has appeared regularly on television in Ireland and in the UK. Rachel is columnist and contributor to a number of Irish publications, including The Sunday Tribune magazine.

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