Ingredients
1
cup unsalted pistachios or salted, rinsed, dried
1
1/2 cups granulated sugar
1
1/2 cups self-rising flour
11
tbsp butter, slightly soft
3
large eggs, room temperature
Directions
1.
Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with baking spray and the bottom with round parchment paper.
2.
Place pistachios and cardamom in food processor and pulse until chopped.
3.
Add 3/4 cup of the sugar, flour and butter.Blend for 20 seconds, stopping occasionally, until mixture is crumbly.
4.
With another bowl, stir together eggs and yogurt until well mixed. Add egg mixture to food blender and process just until blended. Donât overblend, but make sure ingredients are evenly moist
5.
Put batter into prepared cake pan, scooping remainder from processor. Bake for 45 minutes or until a table knife inserted comes out clean. Cool in pan on a rack for 10 minutes, then invert and allow cake to finish cooling. Keep pan handy.
6.
Zest the lime to make about 1 tablespoon of zest (green part). Juice the lime and collect as much juice as possible. Add water to lime juice to make 1/3 cup plus 1 tablespoon liquid. Place water/lime juice mixture in a saucepan and add remaining sugar (1/2 cup). Turn heat to medium and bring to a boil. Add lime zest. Reduce heat and simmer for 5 minutes. Strain lime zest. Let cool for about 10 minutes. Liquid should be slightly thick.
7.
Now glaze the cake. Use skewer to poke neat holes in the top of the cake. Pour liquid over top and let it sink down. Let it sit for a while then serve. If you want to cover the holes, sift confectionerâs sugar over the top.
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