Lime Yoghurt Cake with Rosewater and Pistachios

Recipe courtesy Rachel Allen
TOTAL TIME: 2 hr 25 min
Prep: 15 min
Inactive Prep: 1 hr 20 min
Cook: 50 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

CAKE:
  • 2 medium eggs
  • 1 generous tablespoon (2 ounces) honey
  • 9 ounces plain yogurt
  • 1/2 cup sunflower oil
  • Finely grated zest of 1 lime
SYRUP:
  • 3 1/2 ounces superfine sugar
  • Juice of 1 lime
  • 1 to 2 tablespoons rosewater
DECORATING:
  • 2 ounces unsalted pistachios, coarsely chopped, optional
  • Rose petals, optional
  • Cream, plain yogurt, sliced mangoes, or berries, for serving
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    Directions

    This extraordinary cake can be scattered with rose petals to make it even more special. It's extremely feminine and is therefore perfect for Mother's Day or for sharing with girlfriends for a birthday or hen night. It's very moist so it keeps extremely well in the refrigerator for a few days.
    For the cake: Preheat the oven to 350 degrees F. Line the base and sides of an 8 1/2-inch springform pan with greaseproof or parchment paper.

    Sift the flour, baking powder, and salt into a large bowl. Add the ground almonds and sugar, and mix.

    In a medium-sized bowl, mix together the eggs, honey, yogurt, sunflower oil, and lime zest. Make a well in the center of the dry ingredients, and slowly pour in the wet ingredients, bringing the ingredients together with a whisk until they are just combined. Add some chopped pistachios to the mixture if you wish, or reserve for decorating. Pour the batter into the prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 50 minutes. Allow the cake to cool in the pan for about 20 minutes.

    To make the syrup: In a small saucepan, boil 1/2 cup water and the sugar until reduced by half, about 5 minutes. Add the lime juice, and boil for another 2 minutes, then cool, and add rosewater to taste.

    With a fine skewer, poke holes on top of the warm cake and, with a tablespoon, spoon the syrup all over the top. Scatter the pistachios over, if using, and let sit for 1 hour. Decorate with rose petals, if using. Serve with cream, yogurt, sliced mangos or berries.

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    3

    Newest Ratings and Reviews

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    • on May 21, 2012

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      I made this cake on Sunday on a 9" pan, not 8 like Rachels.
      My cake cake out 2" tall. It was very tasty & easy to make.
      I think if there are any differences with the measurements it might be cause Rachel uses Metric measurements & when they are converted to US measurements there might be mistakes made, I did watch her show again & she did say use: self rising flour + 1 tsp baking powder.

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    • on February 06, 2012

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      I made this cake this weekend and though it was super tasty And easy to make, it came out totally flat (1 inch tall. A little too dense and not fluffy as described on the show.

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