Belinda Jeffery's Pistachio & Lime Syrup Cake
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...
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Cooking tools:
- Food processor
- Kitchen scale
- Oven
- Cake pan
- Parchment paper
- Pastry brush
- Whisk
- Mixing bowl
- Stand mixer
- Hand mixer
- Spatula
- Measuring cup
- Measuring spoon
- Cooling rack
- Saucepan
- Citrus press
- Fine-mesh sieve
- Serving platter
- Skewer
- Wooden spoon
- Microplane
- Chef's knife
- Cutting board
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
- 90g caster sugar
- ½ cup (125ml) fresh lime juice (from approximately 3 large limes), strained
- 90g pistachios, roughly chopped
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