After my plan for making a "Tarta de Santiago" didn't work out (it would be the most expensive cake ever, considering the price of the almonds here in Denmark), I decided to make this cake instead, which is one of my favourites.Pistachio, cardamom and yogurt cake (with lime syrup)
150 g pistachio nuts
1/2 tsp ground cardamom
150 g unsalted butter, chopped
185 self-raising flour *
310 g caster sugar
3 eggs (at room temperature)
125 g plain yogurt
1 lime
Preheat the oven to 180C. Lightly grease a 20 cm round cake tin and line the base with baking paper.
Place the pistachios and the cardamom in a food processor and pulse until just chopped. Add the butter, flour and 185 g of the caster sugar and pulse for 20 seconds or until crumbly. Add the combined eggs and yogurt and pulse for 10 seconds, or until just combined. Spoon into the tin and smooth the surface.
Bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
To make the syrup, peel the zest of the lime (try not to get any of the white stuff). Place the rest of the caster sugar and 100 ml of water in a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil, then 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 cake.
* Today I didn't have self-raising flour so I used 185 g of plain flour and 6 g of baking powder.
