26 January 2016

Lime and Pistachio Maple Sugar Yogurt Cake - The name may be long but the recipe is short

I tested this recipe out and made some changes each time. Finally I think this is it but one never knows. You may think of something that can make it even more tasty. What I do know is that I ate too much, I should have shared it with friends, and that gluttony is definitely one of the seven deadly sins. But do I feel guilty? No, that's how delicious this cake turned out.

Lime and Pistachio Maple Sugar Yogurt Cake

2 cups pastry flour or white flour ( both worked fine)
2tsp baking powder
1 stick plus 3 TBS unsalted butter ( room temp )
3/4 cup Mead's Maple Sugar Granules ( or  regular white sugar worked)
3 eggs ( room temp)
1 cup Greek yogurt ( Greek style is a must )
1/2 cup pistachios ground finely (plus 2 TBS chopped to put on top later if desired)

Lime Syrup

1/2 cup to 3/4 cup Mead's Maple Sugar Granules ( or white sugar )
1/2 cup or 3/4 cup water ( this should equal the amount of sugar you use)
1 lime thinly sliced

Oven 350 F Line the bottom and sides of a 10 by 5 loaf pan and grease with butter. Tip here: I buttered the loaf pan first and then lined with my paper and buttered. Baking time about 50 to 60 min

In a medium size bowl mix together with a spoon the flour and baking powder and set aside
In separate med size bowl using a mixer at medium speed cream the butter and sugar until it is fluffy
Add the eggs on at a time and beat until smooth. Tip here: I crack each egg in a bowl first, beat lightly with fork and then add
Add yogurt and continue to beat until well mixed
Turn speed to low and slowly add the flour mixture until well combined.
With a spoon, stir in the pistachios then pour the batter into pan.

Bake until skewer inserted in center comes out clean and the sides and top are lightly browned. Depending on your oven this could be 45 to 60 minutes. I set my timer at 40 and continue to check every five minutes there after. When cake is done remove and pierce tiny holes on top with cake tester, skewer or thin fork. Let cake stand while you make lime syrup.

In a small saucepan combine sugar and water and bring to boil for about five minutes, stirring gently to dissolve sugar. Reduce heat to low, add lime slices, and simmer for about 10 to 15 minutes or until lime slices are translucent.  Remove limes and set aside in small bowl. Drizzle the thickened syrup over the top of cake. Let it cool. Then invert the pan onto a serving plate, lift off pan and peel off parchment paper. Turn cake right side up. Here you can top with rest of pistachios and lime slices if you like.

No comments:

Post a Comment