Sticky Lemon & Pistachio Cake

This creation is just divine : lemons, yoghurt, honey, always reminds me of my long hot holidays in Cyprus.

Prep Time: 15 mins

Cook time: 60 min

Serves: 8


250g soft butter
200g caster sugar
4 eggs
finely grated zest of 2 lemons
100g plain flour
2 tsp baking powder
150g ground almonds
250g fine semolina
150g plain yoghurt
3 tbsp lemon juice

150g sugar
2 tbsp runny honey
100ml water
1 cinnamon stick
30ml Cointreau (or Triple Sec)

1/4 cup chopped pistachios


Preheat your oven to 170.  Grease and line a 20cm cake tin.

Cream the butter and sugar until pale and fluffy.  Add the eggs beating well after each one. 

Then add the zest.

In a separate bowl, sift the flour and baking powder, add the almond meal.  Gently fold through the egg mixture.  Fold in the yoghurt and lemon juice until combined.  Pour into your cake tin and cook for about 50 minutes or until golden and your probe comes out clean.

SYRUP : Pop your sugar, honey, water and cinnamon in a small saucepan and bring to a boil for about 2 – 3 minutes.  Add the Cointreau and remove from the heat.

TO SERVE:  Remove cake from the oven and pour over the hot syrup, allow to cool before removing from the tin. Sprinkle with pistachios and eat with a dollop of yogurt and some fresh berries.

JAX SAYS : To get this lovely shape and as a presentation dessert, I like to bake this cake in a bundt tin, however a round / square tin is just as fab. Also for the warmer months, a punnet of blueberries on the side can be the perfect burst of freshness to break through the sweetness of the syrup.