Rhubarb and pistachio syrup cake - delicious. magazine
This fragrant rhubarb cake has a golden sponge with rhubarb folded in. Douse with rhubarb syrup and sprinkle with pistachios to serve.
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 www.deliciousmagazine.co.uk.
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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