The creation of this light and ever so delicious cake was inspired by my friends dropping over unexpectedly with their children one afternoon, which quickly saw me scrabbling around the kitchen for what I had on hand to make a light afternoon tea to share over a giggle and good times. .
INGREDIENTS:
3 1/2 cups Almond Meal
1 cup Pistachio (unsalted)
1 tsp Baking Powder
1 cup Caster Sugar
7 eggs
1 tbs Extra Virgin Olive Oil
1 cup Greek Firm Set Yoghurt
1/2 tsp salt
1 lime – zest only
Syrup:
1 cup sugar
1 cup water
2 lime – zest
3 limes – juice only
Icing:
3 cups Icing Sugar Mixture
1 tbs Greek Firm Set Yoghurt
1 lime – zest and juice
METHOD:
- Preheat your oven to 180 Celsius
- To a medium mixing bowl add your; yoghurt, eggs, sugar, salt, lime zest and extra virgin olive oil – mix well using a hand blender until light and fluffy
- In a larger bowl add your; almond meal, pistachio and baking powder
- Add your wet ingredients to the almond meal bowl
- Using a spatula mix until well combined
- Pour mixture into your Bundt tin and place on the middle shelf of your oven
- Cook for 40-45 mins until your cake is cooked (test readiness with a skewer)
- Meanwhile: add your syrup mixture to a heavy based small sauce pan, stir with a spoon to combine, remove the spoon and put on a high heat
- Bring to the boil and allow to reduce by approximately half
- Remove from the heat, and set aside and allow to cool slightly
- Remove the cake from the oven once cooked
- Allow to cool on a cake rack for approx 8-10 mins before turning out onto a plate. Once the cake is out of the tin, turn the cake back over so the original top side of the cake is once again on top
- Using a bambo skewer – poke holes in the cake randomly on the top of the cake
- Using a regular dessert spoon, gently spoon over the lime syrup mixture over the cake, one spoon full at a time allowing the cake to soak up the syrup, ensure you evenly distribute the syrup over the cake. You will likely have some syrup leftover (you don’t want to drown the cake).
- Set aside on a plate and allow to cool completely before icing the cake
- For the icing: place all your ingredients into a small mixing bowl and mix together with a spoon until smooth
- Once the cake is completely cold, transfer to a clean plate and pour the icing over the cake, using a cake spatula to smooth out the top if required
TIPS:
- if you don’t have time to allow the cake to cool down you can skip the icing stage as the cake is super lovely just on it’s own too
- I love serving this cake slightly warm with a dollop of yoghurt on the side
- we have a local raspberry farmer here in Byron Bay, that has the most amazing raspberries, so we often dress the cake with raspberries too!
- if you have any syrup left over you can keep it and enjoy the syrup drizzled over homemade pancakes
- adding yoghurt to the icing will help keep the icing from being affected by humidity
- the icing mixture should be thick, if it appears a bit too loose, simply add another tablespoon of icing sugar mixture
- the cake will easily last 3-4 days in an airtight container stored in a cool spot in your kitchen, though we somehow think it might be eaten well before then!
We also run fun and informative Cooking Classes in beautiful Byron Bay, we’d absolutely love you to join one of our classes and share the joy of cooking with local seasonal produce click here to learn more about our Taste Byron Bay Cooking Classes and to make a booking.
Enjoy!
T xxx
