I’ve been planning on making a yoghurt-based cake for a while, and stumbled across Rachel Khoo’s pistachio and pomegranate cake recipe.
I’m a big fan of pistachios, but not their price tag so decided to substitute half for ground almonds instead. It still gave a hint of colour and flavour, so worked well.
I also wanted to add some lime to the cake to give it a bit more zing.
When making this cake, be prepared for the batter to be very thick and look like it’s never going to rise.
I can only say, trust me that this cake is incredibly moist and by no means heavy or dry.
The icing is an awesome addition, especially with the extra lime zest.
I definitely recommend giving this a go – perhaps in time for Mother’s Day??
Lime and yoghurt cake
150g caster sugar
50g ground almonds
50g ground pistachios
300g plain flour
150g vegetable oil
300g natural yoghurt
2 tsp baking powder
1 tsp vanilla extract
Zest of 1 lime
250g icing sugar
50g natural icing
1 pomegranate, seeds removed
Zest of 1 lime
Whisk the caster sugar and oil in a stand-up mixer until the sugar has dissolved.
Add the eggs, one at a time, and then the vanilla extract. Stir in the yoghurt and the lime zest.
Sift in the flour and ground nuts, then gently fold together.
Pour into a greased cake tin 20cm springform tin – I used a chiffon cake tin.
Bake for 50 minutes at 160C, then remove from the pan and leave to fully cool.
Make the icing by combining the yoghurt and sifted icing sugar. Mix well and then pour over the cake. Sprinkle over pomegranate seeds and lime zest.