cake flour Archives

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15 minutes

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2 hours

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55 minutes

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1 hour

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1 hour

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Creamy Gorgonzola fazzoletti pasta with porcini

15 minutes

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40 minutes

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Upside-down nectarine cake

45 minutes

Pistachio-and-yoghurt cake

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

100 g shelled raw pistachios
100 g sugar
3 free-range eggs
1 t vanilla extract
1 cup Woolworths low-fat plain yoghurt
100 g brown sugar
160 g cake flour
1 T baking powder
½ t salt
115 g butter, melted
Icing sugar, for dusting

Method

1. Preheat the oven to 180°C.

2. Blend the pistachios and sugar in a food processor until fine.

3. In a separate mixing bowl, mix the eggs, vanilla, yoghurt and brown sugar until the sugar has dissolved.

4. Sift the flour, baking powder and salt into the wet mixture, alternating with the ground pistachios and sugar. Gently fold in the melted butter to form a thick batter.

5. Pour the batter into a greased 26 cm bundt tin and bake for 50 minutes, or until a skewer inserted comes out clean.

6. Cool, then serve dusted with icing sugar.

Chef's note: “Pistachios give this cake a lovely green tinge. It’s not too rich and is delicious with coffee.”

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Horlicks chews

Rustic chicken pie

Pinkie’s buttermilk pudding

Torta di fichi (fig tart)

Marie’s apple bread

Creamy Gorgonzola fazzoletti pasta with porcini

Venezuelan smoky chilli chicken empanadas

Upside-down nectarine cake

Brandy-snap baskets

Coconut cake with rose-water icing and candied rose petals

Baked maas tart with citrus curd

Pistachio-and-yoghurt cake

Pistachio-and-yoghurt cake

Ingredients

Method