Pistachio and saffron cake with yoghurt glaze

Name: Pistachio and saffron cake with yoghurt glaze
Total time: 45 min
Yield: Serves 10
Ingredients: 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; 55 gm sheeps’ milk yoghurt; 2 tsp lemon juice; 155 gm pure icing sugar

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

Sep 19, 2007 1:39am

By Emma Knowles

Serves 10
15 mins preparation
30 mins cooking

Pistachio and saffron cake with yoghurt glaze

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.