Pistachio Yoghurt And Cardamom Cake Recipes

Steps:

• Preheat oven to 300 degrees. Toast pistachios in the oven until crisp but not brown, about 15 minutes. When cool enough to handle, rub pistachios between your hands or towels to remove the outer skins, then grind them finely in food processor. Add the flour, soda, and salt, and process briefly.
• Butter and flour a 10-inch springform pan. Increase oven temperature to 350 degrees.
• In a mixer, beat the egg yolks with 1/2 cup of the sugar until pale yellow and thick ribbons. Mix in the yogurt, then the olive oil. With a spatula, fold in the reserved flour mixture.
• Beat the egg whites to soft peaks, add remaining 3/4 cup sugar and beat to stiff peaks. Fold egg whites into the batter. Pour batter into prepared pan and bake 45 to 55 minutes, or until done. Cool on a rack, remove from pan and serve with drained yogurt, honey and chopped pistachios.

Steps:

• Pre-heat oven to 180°C/350°F.
• Grease and line a 20cm round cake tin.
• Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
• Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
• Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
• Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
• Cool for 10 minutes and invert cake onto a plate.
• Peel the zest of the lime.
• Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
• Bring to a boil and add the lime zest and cook for 5 minutes.
• Strain and cool slightly.
• Pierce the cake with a few skewer holes and pour hot syrup on the cake.