Name: Pistachio and saffron cake with yoghurt glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 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 sheeps’ milk or thick natural yoghurt (1 cup); 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

Pistachio and saffron cake with yoghurt glaze

Australian Gourmet Traveller Spanish dessert recipe for pistachio and saffron cake with yoghurt glaze

Serves 10

Prep

15M

Cook

30M

Total

45M

Ingredients

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 sheeps’ milk or thick natural yoghurt (1 cup)

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

Main

1.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.

2.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.