A cake to make any mammy proud

lime cake

Posted on: 9th March, 2015

Category: Food & Wine

Contributor: West Cork People

Deirdre McCarthy is a West Cork based food blogger and all round food obsessive. As well as training at the Ballymaloe Cookery School, she also studied Speciality and Artisan Food Production in UCC. Deirdre documents her favourite recipes and musings about food and life in general on her blog www.seasoned.ie.

March is upon us and besides celebrating the arrival of bobbing daffodil heads it is time to whip out the baking tins in honour of Mother’s Day.  Do yourself a favour and make the most important woman in your life’s day by baking this truly feminine cake.

Pistachio & Lime Yoghurt Cake

8oz plain flour
2 tsp baking powder
3oz ground almonds
3 1/2 oz caster sugar
2 medium eggs
1tbsp honey
9oz yoghurt
2oz melted butter or olive oil
zest 2 limes
4oz chopped pistachios (reserve a small amount to sprinkle over the cake)
1fl. oz of milk

3 1/2 oz caster sugar
4 fl. oz water
juice of 2 limes
*Optional: Add 1 tbsp of rosewater to the drizzle with the lime juice.

Preheat oven to 170c, grease and line a 9-inch loose-bottomed baking tin. Sift flour, baking powder into a large mixing bowl. Add ground almonds and sugar. In a measuring jug mix yoghurt, eggs, honey and lime zest. Add this to the dry ingredients adding some of the milk to loosen the mix slightly. Stir in pistachios and pour cake mix into tin and bake for 40 to 45 mins or until a skewer comes out clean. Remove cake from oven and allow to cool slightly in tin.

Make the drizzle. Place sugar and water into a saucepan and simmer until all the sugar has dissolved. Allow to cool slightly and add lime juice. Pierce cake all over with a skewer and pour the lime syrup over the cake. Sprinkle with reserved chopped pistachios. Once cake has cooled remove from the tin and dust with icing sugar to serve. If you used the rosewater then you could also decorate the cake with dried rose petals.

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Bandon Walled Town Festival in looking for new ideas!
Would you like to get involved in the 2018 Festival?If you yourself would like to be involved in big or small way
email bandonwalledtown@gmail.com
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11th October, 2017  ·  

Submarines, American Sailors, and the Underwater War in Irish Waters, 1917-1918
by Dr John Borgonovo in The Parish Centre, Clonakilty
on Thursday Oct 26 2017 at 8.30 pm

In 1917, unrestricted submarine warfare by German U-boats brought the United States into WWI and created a crisis in Britain. To defeat the submarine menace, an American naval fleet was dispatched to County Cork, bringing about 10,000 sailors with it. This talk will explain the circumstances of this extraordinary event, and how Cork residents dealt with their unexpected American guests.

Dr John Borgonovo is a lecturer in the School of History at UCC. His publications include Spies, Informers, and the 'Anti-Sinn Féin' Society: The Intelligence War in Cork City, 1920-1921; The Dynamics of War and Revolution: Cork City, 1916-1918; Exercising a close vigilance over their daughters: Cork women, American sailors, and Catholic vigilantes, 1917-18; Something in the Nature of a Massacre: The Bandon Valley Killings Revisited (with Andy Bielenberg). His latest publication (with co-authors John Crowley, Donal Ó Drisceoil and Mike Murphy) is the highly acclaimed and magnificient Atlas of the Irish Revolution. In July of this year, he organised a very successful conference on Winning the Western Approaches - Unrestricted Submarine Warfare and the US Navy in Ireland 1917-1918.
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11th October, 2017  ·  

Apple Juicing Day in Clonakilty next Sunday Sept 30th. All welcome to bring their apples from 2-6pm to the Clonakilty Community Garden (on entrance road to Clonakilty Lodge).

Building on the success of its inaugural 2016 event, local voluntary environmental organisation Sustainable Clonakilty invites people to bring along their apples and press them to extract their own juice to take home, using the group's Apple Press.

Volunteers will be at hand to assist in the procedure. Bring along your apples washed; clean containers to freeze your juice (milk/juice bottles or cartons, plastic bottles with caps); clean, sterilised glass bottles to pasteurise with swing caps or suitable for 26 mm diameter metal cap.

A limited number of new 3 litres juice bags that are suitable for freezing and pasteurising, can be purchased for a nominal fee on the day also.

This is a free community event and donations will be welcome to cover costs.

For further information, please contact Xavier at xavierdubuisson@gmail.com or text at 086/0476124.
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26th September, 2017  ·  

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