Belinda Jeffery's Pistachio & Lime Syrup Cake | BakeClub
The recipe for this lovely, tangy cake was given to me by the wonderful food writer and cooking teacher Elise Pascoe, and I have made it time and again since she passed it on to me. Click here for...
Ingredients
- 60g plain flour
- 1 teaspoon baking powder
- 100g pistachios, finely ground
- finely grated zest of 3 large limes
- 120g almond meal
- 250g unsalted butter, at room temperature
- 200g caster sugar
- 4 (60g) eggs, at room temperature
- ⅓ cup (80g) pomegranate seeds, to decorate, optional
- softly whipped cream or thick Greek-style yoghurt, to serve
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