Pistachio and saffron cake with yoghurt glaze
Australian Gourmet Traveller Spanish dessert recipe for pistachio and saffron cake with yoghurt glaze
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Cooking tools:
- Oven
- Hand mixer
- Mixing bowl
- Fluted tart pan
- Parchment paper
- Cooling rack
- Baking sheet
- Fine-mesh sieve
- Spatula
- Spoon
Ingredients
- Cake
- 220 gm soft butter
- 250 gm raw caster sugar
- 3 eggs
- 1 lemon rind, finely grated
- ½ tsp saffron threads moistened in 50ml warm milk
- 265 gm sheeps’ milk or thick natural yoghurt (1 cup)
- 125 gm pistachios, finely ground
- 100 gm plain flour
- 1 tsp baking powder
- To serve: pistachio slivers
- Yoghurt glaze
- 55 gm sheeps’ milk yoghurt
- 2 tsp lemon juice
- 155 gm pure icing sugar
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