How to make it

  • 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.
  • --------
  • 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.

Reviews & Comments 3

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    " It was excellent "
    lanacountry ate it and said...
    It is sure a 55555 to me, thanks Jm!! :)
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    " It was excellent "
    linspj ate it and said...
    I love the flavors in this...great recipe! A 5 in my book!
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    " It was excellent "
    mmmmgood ate it and said...
    I will never get through all your recipes but this is spectacular. You have my 5.
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