Pistachio And Lemon Syrup Cake

Bake an easy and speedy Pistachio and lemon syrup cake.

The ingredient of Pistachio And Lemon Syrup Cake

• 125g butter chopped
• 1 cup caster sugar
• 1 3 cup milk
• 2 tsp finely grated lemon rind
• 2 eggs lightly beaten
• 1 2 cup thick plain yoghurt
• 1 cup self raising flour sifted
• 1 2 cup polenta
• 1 3 cup chopped pistachio kernels
• thick plain yoghurt to give support to
• 1 3 cup lemon juice
• 1 3 cup caster sugar

The Instruction of pistachio and lemon syrup cake

• preheat oven to 160u00b0c 140u00b0c fan forced grease a 6cm deep 20cm base round cake pan line base and side as soon as baking paper
• place butter sugar milk and lemon rind in a saucepan greater than medium heat cook stirring for 4 to 5 minutes or until butter has melted and sugar dissolved do not boil sever from heat cool for 10 minutes
• add eggs and yoghurt disconcert whisk to combine add flour polenta and pistachio kernels advocate to combine pour into prepared pan bake for 45 minutes or until a skewer inserted in centre comes out clean
• meanwhile make lemon syrup total tally lemon juice and sugar in a saucepan higher than medium heat stir up opinion for 2 to 3 minutes or until sugar dissolves bring to the boil edit heat to low simmer for 2 to 3 minutes or until slightly thickened
• cool cake in pan for 5 minutes place top side up almost a wire rack more than a baking tray using a skewer prick pinnacle of cake all over spoon syrup greater than cake stand for 10 minutes facilitate following yoghurt

Nutritions of Pistachio And Lemon Syrup Cake

calories: 440 716 calories
calories: 20 3 grams fat
calories: 11 3 grams saturated fat
calories: 57 8 grams carbohydrates
calories: n a
calories: n a
calories: 5 grams protein
calories: 98 milligrams cholesterol
calories: 281 milligrams sodium
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