Botanical baking
May 12, 2020
3 minutes
Pistachio, mint and yogurt cake
This fresh and light recipe is covered in lightly sweetened yogurt. When arranged with fruit and flowers to top off the delicious sponge, it’s a perfect combination, and very simple to decorate.
SERVES 10-12 PREP 50 MINS COOK 40-50 MINS
FOR THE CAKE:
✱ 200g butter
✱ 350g caster sugar
✱ 8 eggs
✱ 2tbsp fresh mint
✱ 50g honey
✱ 240g self-raising flour
✱ Pinch of salt
✱ 300g pistachios, blitzed
FOR THE SYRUP:
✱ 100ml water
✱ 100g caster sugar✱ ✱
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