Rhubarb and pistachio syrup cake
This fragrant rhubarb cake has a golden sponge with rhubarb folded in. Douse with rhubarb syrup and sprinkle with pistachios to serve.
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Cooking tools:
- Springform pan
- Saucepan
- Stove
- Food processor
- Kitchen scale
- Sifter
- Mixing bowl
- Hand mixer
- Spatula
- Spoon
- Oven
- Parchment paper
- Skewer
- Chef's knife
- Cutting board
- Serving platter
- Measuring spoon
Ingredients
- 370g caster sugar
- Grated zest and juice 1 large unwaxed lemon
- 200g thin-stemmed rhubarb, ends trimmed and sliced into 2cm pieces
- 160g shelled pistachios, plus extra to decorate (see Know How)
- 150g plain flour, plus extra to dust
- 90g semolina flour
- 2 heaped tsp baking powder
- 150g unsalted butter, softened, plus extra to grease
- 3 medium free-range eggs
- 130g thick greek yogurt
- You’ll also need
- 20cm round springform tin
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