Cardamom, Yoghurt and Pistachio Cake
Author Jenny Pitkin
Origin Syrian Arab Republic
A delicious syrup cake that can be served with cream or yoghurt
- 150g pistachios
- ½ teas.
- 150g unsalted butter, chopped
- 185 g SR flour
- 185g caster sugar (I use about ¾ of this amount)
- 3 eggs
- 125g yoghurt
Pulse nuts and spice then add dry ingredients and butter. When mixed add eggs mixed with yoghurt.
Bake at 180C for 45-50 mins
125g caster sugar 100ml water 1 lime zested (lemon can be used instead)
Bring sugar and water to boil and when sugar is dissolved add lime zest and boil for 5 mins. Prick cake all over with skewer and pour syrup over cake.
Allow to cool before removing from tin.