LIME YOGURT CAKE

Deserts (Dessert (8 servings))

Ingredients
225 g self-rising flour
1 tsp baking powder
a pinch of salt
75 g ground almonds
100 g fine granulated sugar
2 medium eggs
50 g liquid honey
2 ½ dl Greek yogurt
1 ½ dl sunflower oil
finely grated zest of 1 lime
50 g unsalted pistachios, roughly chopped

For the syrup
1 ½ dl water
100 g fine granulated sugar
juice of 1 lime
1-2 tbsp rose water

For the decoration
slices of mango or summer fruit

Preparation

Preheat the oven to 180°C. Grease a 22 cm baking tin and put baking paper on the bottom of it. Strain flour with baking powder and salt in a bowl. Add ground almonds and granulated sugar and mix well. In a separate bowl, stir eggs, honey, yogurt and sunflower oil. Add the lime zest and mix well. Make a hole in the middle of the dry ingredients and pour in the liquid mixture slowly. Mix with a spatula until it blends. Add pistachios and mix through. Pour the batter into the prepared baking tin, put the cake in the oven and bake for 40-50 minutes; a skewer inserted in the middle should be dry and clean. Let the cake cool down for about 20 minutes in the tin. Meanwhile, make the syrup: Boil the water with sugar for 5 minutes in a saucepan, letting it bubble down to a half. Add the lime juice and cook for 2 minutes. Let the syrup cool down and stir the rose water through it. Make small holes with a skewer on the top of the warm cake and pour the syrup over it with a spoon. Let cool. Serve the cake in pieces with whipped cream or yogurt and garnish with summer fruit or mango slices.

 

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Rose Petal Preserve

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