Thanks to a little inspiration from a recent trip to Greece, here’s my delicious pistachio syrup cake recipe. Make it the day before and store in an airtight container. But don’t expect it to last long. The pistachios tossed into the syrup stick nicely on the top of the loaf, adding a fantastic texture. To top it off, add some thick creamy Greek yoghurt or whipped cream.
Ingredients
| 220 g | Butter, softened |
| 200 g | Caster sugar |
| 1 | Lemon, zest |
| 4 | Eggs |
| 100 g | Pistachios, ground (Main) |
| 100 g | Ground almonds (Main) |
| 50 g | Flour |
| ½ tsp | Baking powder |
| ½ cup | Frozen raspberries |
Glaze
| 2 | Lemons, zest of 1 and juice of both |
| 100 g | Sugar |
| ½ cup | Pistachios |
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Directions
- Preheat oven to 170C. Grease and line a loaf tin with overhanging baking paper.
- Beat the butter, sugar and zest until light and creamy. Beat in the eggs one at a time until well combined.
- Stir through the pistachios, almonds, flour and baking powder. Spoon half the mixture into the loaf tin. Sprinkle over the raspberries. Add the remaining cake mixture and smooth the top. Place into the oven for 50 minutes or until a skewer comes out clean.
- While the cake cools in the tin, combine the zest and juice of the lemon and sugar in a small pot. Bring to a simmer for 8 minutes until it becomes syrupy. Add the pistachios and stir through. Spoon the syrup on to the top of the loaf. Allow to cool in the tin.
- When ready to serve, slice and add a dollop of Greek yoghurt or cream.
