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Pistachio and lemon syrup cake
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Whip up a quick Pistachio Lemon Syrup Cake for a delightful treat.
Ingredients:
  • 215.00 gm caster sugar
  • 84.98 gm milk
  • 2 eggs, lightly beaten
  • 125.00 ml thick plain yoghurt
  • 150.00 gm self-raising flour, sifted
  • 75.00 gm polenta
  • 82.50 ml chopped pistachio kernels
  • Thick plain yoghurt, to serve
  • 86.63 gm lemon juice
  • 70.95 gm caster sugar
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced. Grease a 20cm round cake pan with a 6cm depth and line the base and sides with baking paper.
  • In a saucepan over medium heat, combine butter, sugar, milk, and lemon rind. Stir and cook for 4 to 5 minutes until the butter melts and sugar dissolves (avoid boiling). Take it off the heat and let it cool for 10 minutes before using.
  • Whisk together eggs and yoghurt until well combined. Mix in flour, polenta, and pistachio kernels until fully incorporated. Transfer the batter into the greased pan. Bake for 45 minutes or until a skewer inserted in the center comes out clean.
  • Prepare a tantalizing lemon syrup by mixing fresh lemon juice and sugar in a saucepan over medium heat. Stir until the sugar completely dissolves, then bring it to a boil. Lower the heat and simmer until the mixture slightly thickens, about 2 to 3 minutes.
  • Allow the cake to cool in the pan for 5 minutes. Then place it top-side up on a wire rack over a baking tray. Use a skewer to prick the top of the cake all over and spoon the syrup over it. Let it stand for 10 minutes. Serve with yogurt.

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