Lime yogurt cake with rosewater and pistachios
By: Rachel Allen From: Rachel Allen: Christmas Bake!
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Lime yogurt cake with rosewater and pistachios
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Lime yogurt cake with rosewater and pistachios
Submitted by: SharonS97452
- Prep time:
- 20 mins, plus 1 hour resting
- Cook time:
- 50 mins
- Serves:
- 8
Decorate Rachel Allen's zingy lime yogurt cake with delicate rose petals
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Ingredients
- 225g self-raising flour
- 1 tsp Baking powder
- 1 pinch Salt
- 75 g ground Almonds
- 100g caster sugar
- 2 Eggs
- 1 generous tbsp or 50g runny Honey
- 250ml natural Yogurt
- 150ml sunflower oil
- 1 lime, finely grated zest only
For the syrup
- 150 ml water
- 100g caster sugar
- 1 lime, juice only
- 1-2 tbsp rose water
For decorating
- 50g unsaltedunsalted pistachio nuts, roughly chopped
- rose petals, (optional)
Method
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)
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Latest Comment
View all comments (6)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!
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
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.
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.
This is a lovely cake. It's very moist and the rose compliments the lime perfectly.
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.