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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