This cake is a family favourite which I rarely bake these days. Younger daughter is coming for the w/e, so thought I'd make it
55g ground almonds
170g natural yoghurt
200g caster sugar
125g melted butter
1 tspn vanilla extract
1 tspn baking powder
2 tbspn pistachios, roughly chopped
170g caster sugar
1 tspn lemon zest
1 tbspn lemon juice
Preheat oven 180C/360F/gas 4
Grease a 23cm square cake tin. Line the bottom with parchment paper.
In a bowl, beat the yoghurt, sugar, vanilla extract and eggs together.
Mix the baking powder and semolina together, then add to the yoghurt .
Spread the ground almonds out in a little frying pan and stir them around for about 3 mins or so on a medium heat till they've become lightly browned.
Add the almonds and pistachios to the cake mixture and mix well.
Spread it in the tin and bake for 35 mins. Test to see that the cake is cooked.
While it's baking, make the syrup by putting the the sugar, lemon zest and juice in a pan and adding 125ml water. Bring to the boil, then let it simmer for about 10 mins without stirring. Leave it to cool.
Pour the syrup over the hot cake and leave to cool in the tin.