Pistachio cake with cardamome
3/4 cup of not-salted cleaned pistachios
1/2 teaspoon of ground cardamome
1/2 cup of soft butter, diced
1 1/2 cups of flour
1/3 teasp of brewers' yeast
3/4 cup of sugar
3/4 cup of natural yogurt
For the syrup:
zest from 1/2 a lemon
1/4 cup of water
1/4 cup of sugar
Preheat the oven to 350°F.
Grease and line parchement paper in a cake mold.
Mix coarsely the pistachios and the seeds extracted from the pods of cardamome.
Add the butter, the flour and the sugar.
Mix 20 seconds several times in order to obtain a coarse semolina.
Incorporate the eggs and the yogurt in the dough.
Mix for 10 seconds.
Pour it in the mold and smooth the surface.
Cook 30-40 min at 350°F.
Check cooking by plunging the point of a knife in the center of the cake; it should come out dry.
Let it cool and prepare the syrup during this time.
Peel the zest of 1/2 a lemon with a peeler.
In a pan, dissolve the sugar in water on low heat.
Then bring the syrup to a boil and add the pieces of lemon zest.
Keep on the burner for 5 min.
Prick the warm cake with a fork on top and pour on the hot syrup