In the wake of the recent tsunami of chocolate, a citrusy slice of syrup cake is a welcome relief. Dipping a forkful into creamy yoghurt with some added pistachios for crunch, is a very satisfying way to doff your hat to the passing of another egg-laden seasonal celebration.
As a spacer to all of the chocolate that faced one at every turn in this house, I seized upon this cake recipe from Amber Rose to serve as an easter dessert. It is quite middle-eastern in its make-up – with its composition of pistachios, almonds, honey and orange blossom water. Being syrupy by nature, this cake makes a wonderful dessert – the moisture and sweetness yielding almost a pudding consistency.
Orange blossom water is available at continental delicatessens or if you live in a swish neighbourhood – your local supermarket! Once you have a bottle in your possession, this Lime Cake with orange blossom and pistachios, can be your easter antidote. (Don’t forget to snap off a small branch of your backyard citrus for a very authentic garnish)
225g plain flour, sifted
2 tsp baking powder
pinch of salt
80g almond meal
100g pistachio nuts, toasted in a pan and chopped
250g greek style yoghurt
150ml olive oil
grated zest of 1/2 lemon
grated zest 1 lime
juice of the lime
1 tbsp orange blossom water
Preheat oven to 180 degrees celsius, and grease a fluted cake tin.
Mix the first five dry ingredients in a bowl. In a separate bowl, mix together the remaining six ingredients.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix until combined and then pour into the greased cake tin.
Bake for 50 minutes or until an inserted skewer comes out clean. Cool in the tin.
To make the syrup, boil 150ml water and the honey together for 5 minutes. Add lime juice and boil for another minute. Add the orange blossom water.
Use the testing skewer to pierce holes all over the cake and gently pour the syrup over the cake.
When the cake is completely cold, remove from the tin and serve with extra yoghurt and chopped pistachio nuts.
Postscript: should you still be wading through the aftermath of chocolate eggs, a friend of mine dispensed with hers ingeniously by making large batches of chocolate custard with them in her thermomix – just a thought.
8 thoughts on “Syrup”
It sounds so refreshing! How does the cake turn so dark in your photos? Scrolling through the recipe, most of the ingredients seem to have lighter colors. Would it be from the pistachios or olive oil?
Thanks it really is! and much easier to make without the conventional butter/sugar creaming. The browning, I think, comes from the olive oil, not the nuts because they are very finely chopped. The other point is every oven is different and some cakes cook more quickly than others. I have a tendency to leave my cakes in a little longer, as I like them well browned and have a fear of ‘raw middles’!
Ah okay, that makes more sense. I was surprised since the cake almost looked like it had chocolate, just because it was so dark! Growing up, we always had a “raw middle” problem with cornbread, so we cut out the edge pieces and let the middle go for a bit longer. Not very conventional, but that was our oven!
I guess we all work within our constraints! My oven is a bit fast so I usually opt for a lower temp. Cornbread – that sounds delish
I think that’s one of the worst parts of moving — learning the quirks of a different oven!
Yum . . . this looks really good!