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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 180°C/350°F. | 2. Grease and line a 20cm round cake tin. | 3. Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped. | 4. Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly. | 5. Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined. | 6. Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean. | 7. Cool for 10 minutes and invert cake onto a plate. | 8. Peel the zest of the lime. | 9. Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved. | 10. Bring to a boil and add the lime zest and cook for 5 minutes. | 11. Strain and cool slightly. | 12. Pierce the cake with a few skewer holes and pour hot syrup on the cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pistachio nut	150	g	unsalted	840.0	40.755	30.24	67.98
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
butter	150	g	unsalted chilled chopped	855.0	39.285	26.715	72.0
self raising flour	185	g		164.65	0.0	36.63	0.925
caster sugar	310			164.65	0.0	36.63	0.925
egg	3			214.5	1.08	18.84	14.265
plain yogurt	1/2	cup		-	-	-	-
lime	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.