Pistachio, Yoghurt and Cardamom Cake

• unsalted pistachio nuts↗150 g
• ground cardamom↗1⁄2 teaspoon
• unsalted butter (chilled and chopped)↗150 g
• self-raising flour↗185 g
• caster sugar↗310 g
• eggs↗3
• plain yogurt↗1⁄2 cup
• lime↗1

Step-by-step instructions

1. 1

   Pre-heat oven to 180°C/350°F.

2. 2

   Grease and line a 20cm round cake tin.

3. 3

   Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.

4. 4

   Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.

5. 5

   Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.

6. 6

   Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.

7. 7

   Cool for 10 minutes and invert cake onto a plate.

8. 8

   Peel the zest of the lime.

9. 9

   Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.

10. 10

    Bring to a boil and add the lime zest and cook for 5 minutes.

11. 11

    Strain and cool slightly.

12. 12

    Pierce the cake with a few skewer holes and pour hot syrup on the cake.