Tagged "afternoon tea"
BakeRecipes Bringing real baking into your home with deliciously simple recipes. Makes 8 serves The recipe for this lovely, tangy cake was given to me by the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakeclub.com.au.
Cooking tools:
- Food processor
- Stand mixer
- Hand mixer
- Springform pan
- Cake pan
- Sifter
- Fine-mesh sieve
- Microplane
- Kitchen scale
- Skewer
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Saucepan
- Chef's knife
- Paring knife
- Cutting board
- Parchment paper
- Measuring cup
- Serving platter
- Airtight container
- Refrigerator
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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