Most of this cake was gone before I managed to get a photo!

Ingredients

• 1 cup unsalted pistachio nuts
• 2 teaspoons ground cardamon
• 150g unsalted butter – chopped
• 1 1/2 cups self raising flour
• 3/4 cup caster sugar
• 3 eggs – lightly beaten
• 1 cup plain yoghurt

Glaze

• 1/2 cup caster sugar
• 1 lime
• 100 ml water

Tools you will need

• Beaters/mixer
• Medium sized mixing bowl
• Grinder or blender to crush the nuts
• 20cm round cake tin
• Baking paper

What to do

1. Preheat over to 180 C
2. Grease 20cm round cake tin and line with paper
3. Grind the pistachio nuts (a blend of small and larger sized nuts is fine)
4. Mix the butter, flour, sugar, nuts and cardamom until crumbly
5. Add combined eggs and yoghurt and mix until just combined. Do not overmix
6. Spoon into tin and smooth surface. Bake for 45-50 mins or until a skewer comes out clean when inserted into the centre of the cake

To make the glaze:

1. Peel the zest off the lime
2. Juice the lime
3. Place caster sugar and 100 ml of water in saucepan
4. Stir over low heat until sugar has dissolved
5. Bring to the boil and add lime zest and juice from lime and cook for 5 mins
6. Cool slightly
7. Pierce cake with a few skewer holes and pour the hot glaze over the cake

Serves 8.