Lemon yoghurt cake with toasted pistachios
Method
Preheat the oven to 180C. Line or oil a standard loaf tin.
To make the syrup, place lemon juice, honey, sugar and cinnamon in a saucepan and bring to a boil. Turn down and simmer for 5 minutes before cooling syrup completely.
To make the cake, cream butter, sugar and lemon zest with electric beaters in a large bowl. Add eggs one at a time until incorporated.
Fold in sifted flour, baking powder and the Greek yoghurt in three batches until just combined.
Pour cake batter into the loaf tin and bake for 45 minutes or until a skewer comes out of the centre clean.
Allow to cool in the tin for 5 minutes before removing to a wire rack.
Use a skewer to poke holes into the top of the cake and spoon two-thirds of the syrup slowly over the top. Allow the cake to cool.
To serve
Just before you’re ready to serve the cake, top it with the honey-infused Greek yoghurt, then sprinkle with pistachios and drizzle with remaining lemon-honey syrup.
Handy Tips
Sweet, zesty and tart, this cake is heightened by using yoghurt as icing. It cuts through some of the sweetness and replaces the need for cream on the side.
Once iced, this cake is best made and served in one sitting.
If you can't find honey-infused yoghurt, just stir some honey through Greek yoghurt to your taste.
