Saturday, March 22, 2008

saturday lunch

normally i wouldn't make lunch a post all of it's own, but the end of it was really good.

Lady Miss Fi came for lunch, and it was just lamb fillets marinated in lemon and garlic and rosemary, bbq'd and sliced thinly over salad with a yoghurt dressing.

but i though i'd make a cake for desert. one to get rid of some of the stuff i had hanging around from other baking escapades.

Raspberry and pistachio yoghurt cake
ingredients
2 cups self raising flour
2/3 cup brown sugar
100g melted butter
2 eggs
1 cup natural yoghurt
1 cup frozen raspberries

for the crumble
1/4 brown sugar
60g butter, chilled
1/2 self raising flour

pistachio ripple
50g crushed pistachio
1 tblspn brown sugar
1/4 tspn cinnamon powder

method
  • preheat oven to 170 degrees, and butter and line a springform tin (20cm)
  • make the crumble by rubbing all the ingredients together with the tips of your fingers. place in the fridge
  • sift cake flour into a bowl and add in sugar
  • add yoghurt and eggs to saucepan you've melted the butter in (just melt it, it doesn't have to be a bubbling inferno), and whisk to combine.
  • pour the eggy, yoghurty butter mix into the flour
  • put approximately half the batter into the cake tin, sprinkle liberally with the nut mix and the cover with the rest of the batter.
  • press the raspberries into the top of the cake batter, so they sit flush with the top of the cake
  • spread the crumble mix on top
  • bake 55-60 minutes.
  • dust with icing sugar, serve warm.
this is a variation on a recipe anyway, but the batter was a little thick, so i put about 1 1/2 tablespoons of ricotta in it as well.

very, very nice. rich, moist, berry and nutty. i put a spoonful of yoghurt on the side to serve. will certainly be making this one again!

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