Pistachio Yoghurt Cardamom Cake Recipe

How to make it

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• Preheat the oven to 350° degrees F.
• Grease an 8" inch round cake pan and line the base with baking paper.
• Place the pistachios and cardamom in a food processor and pulse until just chopped.
• Add the butter, flour and 3/4 cup of the super fine sugar and pulse for another 20 seconds, or until crumbly in texture.
• Add the combined eggs and yoghurt and pulse again for 10 seconds, or until just combined.
• Spoon the mixture into the pan and smooth the surface before baking.
• Bake for 45-50 minutes, or until skewer comes out clean when inserted into the center of the cake.
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• To make the syrup, peel the zest off the lime with a vegetable peeler or zester.
• Remove any white pith from the zest.
• Place the remaining super fine sugar and 3 1/2 oz. Water in a saucepan and stir over a low heat until the sugar has dissolved completely.
• Bring to a boil, the add the lime zest and cook for 5 minutes.
• Strain and cool slightly.
• Pierce the cake with a few skewer holes and pour the hot syrup over the entire cooled cake.