1. Pre-heat oven to 180°C/350°F. 2. Grease and line a 20cm round cake tin. 3. Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped. 4. Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly. 5. Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined. 6. Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean. 7. Cool for 10 minutes and invert cake onto a plate. 8. Peel the zest of the lime. 9. Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved. 10. Bring to a boil and add the lime zest and cook for 5 minutes. 11. Strain and cool slightly. 12. Pierce the cake with a few skewer holes and pour hot syrup on the cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
