Lime Yogurt Cake With Rosewater And Pistachios Recipes
YOGURT AND PISTACHIO CAKE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 1 (10-inch) cake
Number Of Ingredients 8
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.
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- Preheat the oven to 180C/350F/gas 4. Line a round 23cm (9in) tin with parchment, making sure it comes up above the rim – otherwise the syrup might leak out when drizzled on the cake if the tin has detachable bottom.
- Mix the flour, the baking powder, salt, ground almonds, sugar, zest and half the chopped pistachios in a bowl. In a separate bowl or jug beat together the yoghurt, eggs, honey and oil. Pour the liquid ingredients into the dry and whisk together until just combined.
- Pour into the tin and bake for 45-50 minutes or until a skewer inserted in the middle of the cake comes out clean. Keep it in the tin and leave to cool for 15 minutes.
- Prepare the syrup: boil the water and sugar for 5 minutes, then add the lime juice and boil for another 2 minutes. Take off the heat and add the rose water.
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