Wednesday, 15 June 2011

Pistachio Cake Recipe

I think I am something of an anomaly; I enjoy my commute to work. When I was on maternity leave recently I remember talking to my husband and friends about the things I missed from pre-baby days, they were generally shocked when I put my commute above lie-ins and the ability to read the Sunday papers.

My commute is nothing special, and it is longer than most of my colleagues. Door-to-door its about 1hour 15 minutes and consists foot, train and tube, and it's one of my favourite parts of the day. Not many people really understand but I enjoy my commute so much because it is MY time to do with as I will, how many people have the luxury of 2hours a day to indulge ?? Sometimes I read, other times I choose to work, occasionally there is crochet and regularly there is music or podcasts. But my commute home on a Tuesday is reserved for reading Stylist.

Stylist is one of the free magazines given out in London each week. It covers the classic girly articles on fashion and makeup but mixes in some intelligent articles on topical issues which I can regularly relate to. If you aren't lucky enough to live in a city where it is distributed you can read online for free here.

Well one of the pages I'm always keen to read is "Gourmet on the Go" which regularly features scrummy looking food that doesn't require hours of preparation. A few weeks ago this is where I spotted the rather yummy pistachio cake. As promised here is the recipe

200g ground pistachios
1/2 tsp ground cardamom
150g unsalted butter
225g self-raising flour
185g caster sugar
3 eggs
125ml thick yoghurt

- preheat oven to 180 degrees C / gas mark 6
- line 20cm cake tin with baking paper

1. Blend ground pistachios, cardamom, butter, flour and sugar in a food mixer
2. Combine above with the eggs and yoghurt in a mixing bowl
3. Pour mixture into a cake tin and bake in the oven for 1 hour. Cover the cake with foil halfway through cooking then allow to cool on a rack.

Let me know if you make this.


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Becca x