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PISTACHIO AND ELDERFLOWER CAKE

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I was researching online for a few different ways to use elder flower in cooking and cocktails, and found this pistachio, yoghurt and elder flower cake recipe by Jamie Oliver. It looked super delicious and not like any other cake I have made before so I put it down on my ‘to make in Spring’ list. I was really surprised by how easy this recipe was to follow, as the cake didn’t look like your typical ‘easy’ recipe. While this recipe was one of the easiest I’ve come across, there were quite a few unusual ingredients that I didn’t already have in my cupboard such as polenta and almond meal, so this was definitely a more pricey cake to make. Nonetheless, this cake was just DELISH with a cup of tea and perfect for a Spring afternoon.

R E C I P E

You will need… (serves 8-10)

For the cake:

  • 250g unsalted butter
  • 250g sugar
  • 150g pistachios, roughly chopped, plus extra to decorate
  • 100g ground almonds (almond meal)
  • 200g polenta
  • 1 tsp baking powder
  • 2 tbsp greek-style yoghurt
  • 3 eggs
  • zest and juice of 1 lemon (I added a little extra zest)

For the elderflower syrup:

  • 150ml elderflower cordial (I got mine from IKEA)
  • 2-3 tbsp runny honey
  • lemon juice, to taste (I recommend 1/2 a lemon)

For the elder flower icing:

  • 200g greek-style yoghurt
  • 3 tbsp icing sugar
  • 2 tbsp elderflower syrup

The steps…

  1. Preheat the oven to 180C/gas 4. Grease and line the base and sides of a 20cm spring-form cake tin. Beat the butter and sugar until light and fluffy. Add the pistachios, almonds, polenta, baking powder and yoghurt and mix well. Crack in the eggs, one by one, and mix in. Add the lemon zest and juice, stir to combine and pour the mixture into the cake tin. Bake for 45–50 minutes, until a skewer comes out clean. Remove from the oven and leave to cool in the tin.
  2. For the syrup, place the cordial and honey in a saucepan over a medium heat and bring to the boil. Reduce the heat and simmer for 5 minutes till thickened. Taste and add a squeeze of lemon juice, if necessary. Reserve 2 tablespoons of the syrup for the icing. Make a few holes in the warm cake with a skewer then gently pour the remaining syrup over the cake. Leave the cake to cool a little in the tin then turn out onto a wire rack.
  3. For the icing, mix the yoghurt, icing sugar and syrup until smooth. Spread over the cooled cake and top with a handful of chopped pistachios.
  4. Pop on the kettle, make yourself a cup of tea and enjoy!

Much love, Ebony xo

**all photographs in this post were taken and edited by myself**

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