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Pistachio and saffron cake with yoghurt glaze

You'll need

  •  
  • Cake
  • 220 gm
  • soft butter
  • 250 gm
  • raw caster sugar
  • 3
  • eggs
  • 1
  • lemon rind, finely grated
  • ½ tsp
  • saffron threads moistened in 50ml warm milk
  • 265 gm (1 cup)
  • sheeps’ milk or thick natural yoghurt
  • 125 gm
  • pistachios, finely ground
  • 100 gm
  • plain flour
  • 1 tsp
  • baking powder
  • To serve:
  • pistachio slivers
  •  
  • Yoghurt glaze
  • 55 gm
  • sheeps’ milk yoghurt
  • 2 tsp
  • lemon juice
  • 155 gm
  • pure icing sugar

Method

  • 01
  • Preheat oven to 160C. Using an electric mixer, beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating well to combine, then add lemon rind, saffron and milk and beat to combine. Add yoghurt, pistachios, flour and baking powder and fold to combine. Spoon into a buttered and base-lined 28cm fluted tart pan and bake for 25-30 minutes or until golden and centre springs back when lightly pressed. Cool in pan for 10 minutes, then remove from pan and cool on a wire rack placed over a tray.
  • 02
  • Meanwhile for yoghurt glaze, combine yoghurt and lemon juice in a small bowl and mix until smooth, sieve over icing sugar and mix to combine, adding a little water if necessary to reach a drizzling consistency. Pour over cake while still warm, allowing to drip over sides. Scatter with pistachio slivers and serve warm or at room temperature.

At A Glance

  • Serves 10 people
  • 15 min preparation
  • 30 min cooking
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At A Glance

  • Serves 10 people
  • 15 min preparation
  • 30 min cooking

Drink Suggestion

Sweet moscatel.

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