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Pistachio & cardamom syrup cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Ingredients:
  • Melted butter, for greasing
  • 150g (1 cup) self-raising flour
  • 50g (1/3 cup) plain flour
  • 1/2 tsp ground cardamom
  • 115g (1/2 cup) caster sugar
  • 50g shelled unsalted pistachio nuts, roughly chopped
  • 125g butter, cubed, melted
  • Greek-style natural yoghurt, to serve
  • 3 oranges
  • 80ml (1/3 cup) Cointreau
Instructions:
  • Preheat your oven to 180°C. Grease a 9 x 19cm loaf pan with melted butter and line with non-stick baking paper.
  • Sift the self-raising flour, plain flour, and cardamom into a large bowl. Add sugar and pistachio nuts, then create a well in the center. Pour in the butter, milk, and eggs. Mix with a wooden spoon until combined. Transfer the batter to the pan and bake in a preheated oven for 45 minutes, or until a skewer inserted into the center comes out clean.
  • For the orange syrup, zest 2 oranges using a zester. Alternatively, peel the rind with a vegetable peeler, remove the white pith with a small sharp knife, and cut the rind into thin strips. Juice all the oranges and strain to remove pips and pulp.
  • In a medium saucepan, mix 250ml (1 cup) of orange juice with Cointreau and sugar. Cook over low heat, stirring until sugar dissolves. Increase heat to medium-high and bring to a boil. Boil uncovered for 5 minutes until the syrup slightly reduces. Add orange rind strips and boil for another minute until rind softens.
  • Allow the cake to rest for 2 minutes before transferring it onto a wire rack. Slice the cake while still warm into 1.5cm-thick pieces and arrange them on serving plates. Add a spoonful of yogurt and a couple of citrus rind strips on top, then generously pour over the warm syrup.

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