There’s a hole in this cake….?
I love a good bundt cake, and more so I love how its a source of endless mockery thanks to that BIG FAT movie! My version on Lemon drizzle uses cinnamon and cardamom to give it body and a bit of spice, the lemon drizzle the finishes it off with a refreshing tartness and crunch of pistachio. It has the perfect combination of textures and flavours…mouthwatering!
I made this cake for the first time with my mother in mind. She being a fan of a lemon tart I developed this to be her Mother’s Day treat! It has since been tried and tested, for those who love tart deserts this cake is so up your alley! Moist and fresh, but also so rich in flavour that it holds it own against a lemon tart any day!
What you’ll need? (serves 6-8)
200g self-raising flour, sifted
125g almond meal
150g caster sugar
1tsp baking powder
1 cup (280g) thick greek-style yoghurt
150ml sunflower oil
finely grated zest of 1 lemon + 3tbs lemon juice
1/2tsp each, ground cardamom and cinnamon
1 cup lemon juice
3/4 cup caster sugar
3/4 cup natural pistachios (roughly…I always use as much as I feel, use this as a ballpark)
1/4 cup water, if needed
1. Preheat oven to 180C. Grease and lightly flour a 2L bundt cake pan (being a Tupperware aficionado, I have a plastic bundt mould which makes flipping the cake a synch. Big fan! invest!)
2. Combine flour, almond meal, caster sugar and baking powder in a large bowl.
3. In a separate bowl, whisk the eggs, yoghurt and oil until combined; then stir into the dry ingredients.
4. Fold in the zest, juice and spices. Then ‘gracefully’ spoon into the pan and bake for 30min or until it has goes golden. Insert a skewer, if it comes out clean then it is cooked 🙂
5. Allow it to cool slightly, then carefully turn it onto a wire rack to cool before putting the syrup on. STOP…if you’re preparing this cake a day in advance…or 2 days at most!…then this is when you store the cake in the fridge. DON’T finish with the syrup until you are going to serve it, otherwise it will go dense from all the sugar and won’t be soft and fluffy.
For the pistachio drizzle: In a small sauce pan put the sugar, juice and 1/2 cup of whole natural pistachios, bring slowly to the boil and allow to simmer until the syrup turn a light brown and the mix is bubbling up. I often cheat a bit and prick a few holes into the inner/outer side of the cake for ‘optimum absorption factor’, then pour the warm syrup all over the cake 🙂 finish with a sprinkle of finely chopped pistachios ❤ NB: if you’re not a big fan of ‘full on’ lemon flavours (…Que?), substitute a 1/4 cup of the lemon juice for water.
To serve, place a small pot plant in the middle of the cake…I FIXED IT!!?
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Hugs & Nonsense