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Author Jenny Pitkin

Origin Syrian Arab Republic

A delicious syrup cake that can be served with cream or yoghurt

INGREDIENTS

  • 150g pistachios
  • ½ teas.
  • cardamom
  • 150g unsalted butter, chopped
  • 185 g SR flour
  • 185g caster sugar (I use about ¾ of this amount)
  • 3 eggs
  • 125g yoghurt

METHOD

Pulse nuts and spice then add dry ingredients and butter. When mixed add eggs mixed with yoghurt.

Bake at 180C for 45-50 mins

Syrup
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.

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