How Pretty Is Belinda Jeffery’s Pistachio and Lime Syrup Cake?
Belinda Jeffery’s latest book, In Belinda’s Kitchen: Essential Recipes, has recipes that are particularly dear to her.
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Cooking tools:
- Stand mixer
- Hand mixer
- Food processor
- Cake pan
- Cooling rack
- Microplane
- Fine-mesh sieve
- Kitchen scale
- Measuring cup
- Skewer
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Parchment paper
- Serving platter
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
- 1/3 cup (80g) pomegranate seeds, to decorate, optional
- rich cream or thick Greek-style yoghurt, to serve
- 90g caster sugar
- ½ cup (125ml) fresh lime juice (from about 3 large limes), strained
- 90g pistachios, roughly chopped
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