LIME YOGURT CAKE WITH ROSEWATER AND PISTACHIOS

Lime Yogurt Cake with Rosewater and Pistachios image

Provided by Food Network

Categories dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 16

8 ounces self-rising flour
1 teaspoon baking powder
Pinch of salt
3 ounces ground almonds
3 1/2 ounces superfine sugar
2 medium eggs
1 generous tablespoon (2 ounces) honey
9 ounces plain yogurt
1/2 cup sunflower oil
Finely grated zest of 1 lime
3 1/2 ounces superfine sugar
Juice of 1 lime
1 to 2 tablespoons rosewater
2 ounces unsalted pistachios, coarsely chopped, optional
Rose petals, optional
Cream, plain yogurt, sliced mangoes or berries, for serving

Steps:

Preheat the oven to 350 degrees F. Line the base and sides of an 8 1/2-inch springform pan with greaseproof or parchment paper.
Sift the flour, baking powder, and salt into a large bowl. Add the ground almonds and sugar, and mix.
In a medium-sized bowl, mix together the eggs, honey, yogurt, sunflower oil, and lime zest. Make a well in the center of the dry ingredients, and slowly pour in the wet ingredients, bringing the ingredients together with a whisk until they are just combined. Add some chopped pistachios to the mixture if you wish, or reserve for decorating, if using. Pour the batter into the prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 50 minutes. Allow the cake to cool in the pan for about 20 minutes.
To make the syrup: In a small saucepan, boil half a cup water and the sugar until reduced by half, about 5 minutes. Add the lime juice, and boil for another 2 minutes, then cool, and add rosewater to taste. With a fine skewer, poke holes on top of the warm cake and, with a tablespoon, spoon the syrup all over the top. Scatter the pistachios over, if using, and let sit for 1 hour. Decorate with rose petals, if using. Serve with cream, yogurt, sliced mangos or berries.