Cake_masters_08_2016

12

Yoghurt Cake with Honey,
Rosewater and Pistachios
Serves 8–

20 mins preparation time
50 mins cooking time

FOR THE CAKE:
225g (8oz) plain (all-purpose)
flour
1 tsp baking powder
100g (3½oz) caster (superfine)
sugar
75g (2½oz) almond meal
2 eggs
1 tbsp honey
250ml (9fl oz/1 cup) plain
yoghurt
150ml (5fl oz) sunflower oil
Grated zest of 1 lime
100g (3½oz/¾ cup) pistachios,
chopped

FOR THE SYRUP:
100g (3½oz) caster (superfine)
sugar
Juice of 1 lime (or 2 limes if not
very juicy)
1 tsp rosewater

1. Make the cake: Preheat the
   oven to 180°C (350°F/Gas 4).
   Butter and flour a 20cm (8”)
   round cake tin. Sift the flour and
   baking powder into a mixing
   bowl, then add the sugar and
   almond meal.


2. In another mixing bowl,
   whisk the eggs with the honey,

yoghurt, oil and lime zest.

Pour this batter into the bowl

containing the dry ingredients

and beat for about 1 minute,

until the mixture is uniform.

3. Add the pistachios to the
   batter (reserve some for
   decoration) and mix well, then
   pour the batter into the cake tin.
   Bake for about 50 minutes.


4. Meanwhile, make the syrup.
   Combine the sugar and 150ml
   (5fl oz) of water in a saucepan,
   then bring them to the boil and
   simmer until the syrup reduces
   by half. Let the mixture cool
   before adding the lime juice and
   rosewater.


5. Check whether the cake is
   cooked by inserting the blade
   of a knife into the middle; it
   is cooked if the blade comes
   out clean. Take the cake out
   of the oven and let it cool for
   a few minutes before pouring
   the syrup over the top. If you
   like, you can prick the cake in
   a few places to help the syrup
   penetrate the cake.


6. Let the cake cool completely
   in the tin, until the syrup forms
   a lovely crust on top. Decorate
   with a few pistachios and serve.

Lemon Cake with Cognac Serves 8–

10 mins preparation time

35 mins cooking time

FOR THE CAKE:

100g (3½oz) lightly salted butter,

softened

175g (6oz) caster (superfine) sugar

175g (6oz) plain (all-purpose) flour

1 tsp baking powder

2 eggs

3 tbsp whole (full-cream) milk

1 tbsp Cognac

FOR THE ICING:

125g (4½oz) icing (confectioners’)

sugar

Juice of 2 lemons

1. Make the cake: Preheat the oven
   to 180°C (350°F/Gas 4). Beat the
   butter with the caster sugar in a
   mixing bowl, then add the flour,
   baking powder, eggs, milk and
   finally the Cognac. Beat for 1 minute
   with an electric beater until the
   mixture is creamy and uniform.


2. Pour the batter into a buttered
   and floured loaf (bar) tin: Put the
   cake in the oven and bake for 35
   minutes, until the top is firm and
   golden. To check whether the cake
   is cooked all the way through, insert

the blade of a knife into the middle;

it should come out clean. Take the

cake out of the oven.

3. Make the icing: Mix the sugar
   with the lemon juice, then pour this
   syrup over the cake while it’s still
   in its tin. Make sure you pour the
   lemon syrup over the cake while it
   is still hot! Let the cake cool and dry
   completely before turning it out and
   serving.

100 Desserts to Die For by

Trish Deseine.

Published by Murdoch.