Lime yogurt cake with rosewater and pistachios

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By: Rachel Allen From: Rachel Allen: Bake!

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This recipe is classed as easy

Rating 2.97 / 5 (462 votes)

Prep time:
20 min, plus 1 hour resting
Cook time:
50 min

Decorate Rachel Allen's zingy lime yogurt cake with delicate rose petals


1. Preheat the oven to 180C/gas 4. Line the base and sides of a 22cm spring-form/loose-bottomed cake tin with greaseproof paper.

2. Sift the flour, baking powder and salt into a large bowl. Stir in the ground almonds and caster sugar.

3. Mix together the eggs, honey, yogurt, sunflower oil and lime zest together well in a medium-sized bowl. Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, bringing them together with a whisk until they are just combined. You can add some chopped pistachios to the mixture if you wish, or save them for decorating.

4. Pour the mixture into the prepared tin and bake in the oven for 50 minutes or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for about 20 minutes.

5. While the cake is cooling, make the syrup. In a small saucepan, boil the water and sugar for about 5 minutes until it is reduced by half. Add the lime juice and boil for a further 2 minutes, then cool. Add rosewater to taste.

6. With a fine skewer, make holes on top of the warm cake and spoon the syrup all over the top. Scatter the pistachios over, if you wish, and leave to settle for 1 hour.

7. Decorate with rose petals, if using. Serve with cream, natural yogurt, sliced mangos or berries. It is a very moist cake so keeps extremely well in the fridge for a few days.

Adapted from Rachel Allen, Bake (Collins)


  • 225 g self-raising flour
  • 1 tsp baking powder
  • 1 pinches salt
  • 75 g ground almonds
  • 100 g caster sugar
  • 2 eggs
  • 1 generous tbsp or 50g runny honey
  • 250 ml natural yogurt
  • 150 ml sunflower oil
  • 1 lime, finely grated zest only

For the syrup

  • 150 ml water
  • 100 g caster sugar
  • 1 lime, juice only
  • 1-2 tbsp rose water

For decorating

  • 50 g unsaltedunsalted pistachio nuts, roughly chopped
  • rose petals, (optional)

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Latest Comment


totally delicious

FayC16154 FayC16154  Posted 10 Nov 2012 2:05 PM

pls, tell me the substitute of egg

varkhaD26080 varkhaD26080  Posted 21 Aug 2011 11:24 AM

eddieD44149 eddieD44149  Posted 25 Nov 2010 7:10 PM

eddieD44149 eddieD44149 Posted 25 Nov 2010 7:00 PM

I was a little disappointed with this recipe. I feel that it did lack on taste, even after adding double the amount of lime zest suggested. Not sure I would make this again.

SaraH37079 SaraH37079 Posted 03 Sep 2010 8:42 PM

receipe is easy to follow. Didn't have lime, so I used lemon to substitue. It tastes like lemon pound moist cake but is nice too.

Li PingC56737 Li PingC56737 Posted 26 Apr 2010 2:25 PM

Bought this book specifically because I had been looking for a recipe for yoghurt cake...have made it twice now. First time it sank in the middle (looked more like a flan than a cake!) and was a bit soggy (though it tasted lovely) I assumed I hadn't cooked it for long enough. Next time I left it in for an extra 10 sank again, but all over this time and was just stodge all the way through! I'm a avid cake baker and always follow the recipe to the letter. I have never had this problem before...judging by the other comments I'm feeling really inadequate! Anyone got any idea what might be going wrong? (I have just bought a new cooker, but everything else I've made has been I can't see it being that). :(

WendyW40896 WendyW40896 Posted 26 Jan 2010 10:49 PM

Excellent, and easy, recipe. Other comments meant I added extra lime - which worked so thanks. I will do this one again though perhaps without the rosewater. Slightly 'muddies' what would otherwise be a clear, tangy taste.

Ian05 Ian05 Posted 18 Dec 2009 3:23 PM

A simple easy cake to make. I would agree with the other comments that an extra lime for zing would have been better. Lovely texture and even though I put in 2 tablespoons of rosewater it was still subtle. A yummy cake and very moist and I'm trying hard to make it last!

georgie1977 georgie1977 Posted 09 Nov 2009 2:47 PM

I baked two of these cakes one for the family and one for uncle dave who is helping renovate our house. The family loved them of course! fresh pistachios is a definite much more flavoursome and extra lime needed as stated to give it a bit more zing. Overall I rate this cake at an 9, exellentay Racheal our family love your cake recipes and thankyou

sandraO30507 sandraO30507 Posted 01 Nov 2009 11:03 AM

Wonderful and easy cake to make so different with the rosewater and lime. I didn't have any plain yoghurt so used uht cream with a splash of lemon juice. Will make again as lots of requests.

AlisonChickenshed AlisonChickenshed Posted 20 Aug 2009 10:49 AM

THis cake is so easy to make. I made it for a friends birthday, everyone at work loved it! and so did the birthday girl. I did put more lime in it, and couldn't get hold of rose water. but in any case it's good.

EmmaS36515 EmmaS36515 Posted 15 Aug 2009 12:56 PM

This is a lovely cake. It's very moist and the rose compliments the lime perfectly.

LaurenF84432 LaurenF84432 Posted 04 May 2009 5:11 PM

I have made this cake twice now, each time with lemon; it's so yummy, lovely and moist and not too rich. Will be trying an orange version next, and a lime one when I rember to buy a lime!, so simple to make too.

jigsaw003 jigsaw003 Posted 28 Mar 2009 5:18 PM