Pistachio, Yogurt, and Elderflower Cake
Modified from Jamie Oliver.- Ingredients:
- Cake:
- 2 sticks plus 2 Tbsp unsalted butter
- 1 1/4 c. sugar
- 5 1/2 oz pistachios, roughly chopped, plus extra to decorate
- 1 c. ground almonds
- 1 1/4 c. polenta
- 1 tsp baking powder
- 2 Tbsp Greek-style yoghurt
- 3 large free-range eggs
- Zest and juice of 1 lemon
- Elderflower syrup:
- 100ml (3½fl oz) elderflower cordial
- 1-2 Tbsp runny honey
- Lemon juice, to taste
- Elderflower icing:
- Heaping 3/4 c. Greek-style yogurt
- 3 Tbsp icing sugar
- 2 Tbsp elderflower syrup
Preheat oven to 350°F. Grease and line an 8 inch springform cake tin. Beat the butter and sugar until light and fluffy, then add the pistachios, almonds, polenta, baking powder and yoghurt and mix well. Mix in the eggs, one by one, then stir in the zest and juice.
Pour the mixture into the tin. Bake for 45-50 minutes or until a skewer comes out clean.
Remove from the oven and leave to cool in the tin. Place the cordial and honey in a saucepan over a medium heat and bring to the boil.
Reduce heat and simmer for 5 minutes or until thickened. Taste and add lemon juice, if necessary. Reserve 2 Tbsp of the syrup. Skewer holes in the cake and pour over the rest of the syrup.
Leave to cool a little in the tin, then place on a wire rack. Mix the icing ingredients with the reserved syrup until smooth. Spread over the cooled cake and top with chopped pistachios.
Serves 12-14.