Lime, Yogurt, & Pistachio Cake

This is the third thing I’ve made out of Rachel Allen‘s Bake and all have turned out really well– it’s becoming one of my most dependable baking books.

This cake, in my humble opinion, happens to be the perfect cake for spring. It’s light and really moist so keeps well, and very, very tasty.

Lime, Yogurt & Pistachio Cake, adapted from Rachel Allen:

  1. Preheat oven to 180C/350F.
  2. Sift the following into a large bowl: 225g self-raising flour, 1 tsp baking powder, and a pinch of salt. Add in 75g ground almond and 70g caster sugar.*
  3. In a smaller bowl, mix together 2 eggs, 1 tbsp honey, 250ml Greek yogurt**, 150ml sunflower oil, and the zest of 1 lime.
  4. Make a well in the dry ingredients and stir in the wet until they are just combined. Add a handful of chopped pistachios (optional).
  5. Pour the mixture into a baking tin and bake for 40-50 minutes. (The recipe says 50, but mine was done around 38 minutes so keep an eye on it).

Serve with a dollop of cream or yogurt, both optional as the cake is very moist. In addition, you can also top it with syrup as Rachel suggests, by boiling 150ml water and 100g sugar until it is reduced by half (about 5 moinutes). Then add in the juice of 1 lime, boil for a few minutes longer, and finally add with 1-2tsbp rosewater (optional). Drizzle over the cake after poking holes in it with a skewer.

*The original recipe calls for 100g so add more if you prefer sweeter cakes.
**The original recipe calls for plain Greek-style yogurt, which I used, but honey would also be nice.

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