I was lucky enough to attend some of the Melbourne Food and Wine Festival. I really enjoyed seeing Bompas and Parr, two clever young men from London who are discovering the amazing properties of jelly. They were very entertaining and inspiring and had that sense of fun that I always admire. One of the things they had made out of jelly was St Pauls Cathedral of London. They made the mould as well. Using a 3D printer, you must follow the link and learn more about them.
I also enjoyed going to some wonderful restaurants and the Victorian markets where I bought some produce that would be hard to find in Brisbane. I bought fresh pistachios and small artichokes. The prices were unbelievable good too. It was a wonderful few days , everyone in Melbourne was so friendly and the food was delicious.
When I arrived back in Brisbane I knew I had a dinner party for old friends the following night, so I was excited to use these products in my menu. I peeled the fresh pistachios and roasted the nut from inside. The peeling process almost broke my thumb nails but the result was well worth the pain.
I decided to put the pistachios in a cake that I would serve for dessert. I pulsed some of the roasted nuts to make a pistachio meal for the cake mixture and used the rest of decorating the top of the cake. The Lemon Pistachio and Yoghurt cake was delicious and I served it with a vanilla ice cream or double cream. Most of my guests had both.
Here is the recipe for you to enjoy.
Lemon Yoghurt and Pistachio Cake
- 2 cups of Pistachios (1 1/2 cup pulsed ) 1/2 cup for decorating NOTE: it is up to you how fine or course you leave the pistachio meal.
- 1 lemon
- 100g butter or margarine
- 150g caster sugar
- 160g (2/3 cup) yoghurt
- 100 gluten free flour, sifted
- Preheat oven to 180°C. Line a 20cm tin with baking paper.
- Finely grate the lemon rind, then juice the fruit. Measure 2 tbs of the lemon juice and reserve for the syrup. Use electric beaters to beat butter and 100g of the sugar in a bowl until pale and creamy.
- Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.
- Gently fold in the sifted gluten free flour and ground Pistachios with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface. Sprinkle Pistachios of the top Bake in pre- heated oven for 20-25 minutes or until a skewer inserted into the centre comes out dean. Remove from oven and place cake pan on a wire rack. Meanwhile, to make the syrup, combine the reserved 2 tbs of lemon juice and remaining 50g caster sugar in a small saucepan.
- Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened. Pour the hot lemon syrup over warm cake and then cool the cake in the pan. To serve, turn the cake onto a serving plate and remove the cake pan.