Bill Granger recipe: Pistachio, yoghurt and rosewater cake
Sunday 01 December 2013
This cake is deliciously moist – great to pop over to a friend's.
140g shelled pistachios, very finely ground
175g caster sugar
100g plain flour
1 tsp baking powder
200g natural yoghurt
2 tsp rosewater
1 tsp vanilla extract
50g butter, melted, plus extra for greasing
For the topping
Zest and juice 1 orange
2 tbsp caster sugar
50g toasted pistachios, chopped
Preheat the oven to 180C/350F/Gas4. Grease the base and sides of a 20cm round spring-form cake tin with butter. Set aside.
In a large bowl, mix together the pistachios, caster sugar, flour and baking powder. Lightly beat the eggs in a separate bowl then stir in the yoghurt, rosewater, vanilla and butter. Fold in the pistachio mixture and pour into the prepared tin. Bake for 30 to 35 minutes, then cool on a wire rack.
Place the orange zest and juice in a pan and stir in the sugar. Heat gently till the sugar has dissolved, then increase the heat and boil until syrupy.
If you're going to a friend, drizzle the warm syrup all over, top with the pistachios and leave to cool. If eating at home, drizzle the syrup just before eating. Top with the pistachios and serve with crème fraîche.
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