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Pistachio and lemon syrup cake

  • 0:45 Prep
  • 0:50 Cook
  • 8 Servings
  • Advanced


  • 125g butter, chopped
  • 1 cup caster sugar
  • 1/3 cup milk
  • 2 teaspoons finely grated lemon rind
  • 2 eggs, lightly beaten
  • 1/2 cup thick plain yoghurt
  • 1 cup self-raising flour, sifted
  • 1/2 cup polenta
  • 1/3 cup chopped pistachio kernels
  • Thick plain yoghurt, to serve

Lemon syrup

  • 1/3 cup lemon juice
  • 1/3 cup caster sugar


  • 1
    Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
  • 2
    Place butter, sugar, milk and lemon rind in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter has melted and sugar dissolved (do not boil). Remove from heat. Cool for 10 minutes.
  • 3
    Add eggs and yoghurt. Stir to combine. Add flour, polenta and pistachio kernels. Stir to combine. Pour into prepared pan. Bake for 45 minutes or until a skewer inserted in centre comes out clean.
  • 4
    Meanwhile, make lemon syrup Combine lemon juice and sugar in a saucepan over medium heat. Stir for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until slightly thickened.
  • 5
    Cool cake in pan for 5 minutes. Place, top-side up, on a wire rack over a baking tray. Using a skewer, prick top of cake all over. Spoon syrup over cake. Stand for 10 minutes. Serve with yoghurt.

Source: taste.com.au


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