225g white spelt flour, sifted
2 teaspoons baking powder
Pinch of salt
80g ground almonds
100g pistachios, toasted and chopped
2 large free-range eggs
250ml Greek-style natural yogurt
150ml cold-pressed olive oil
Finely grated zest of ½ unwaxed lemon
Finely grated zest of 1 unwaxed lime
for the syrup
Juice of 1 lime
About 2 tablespoons orange blossom water
to serve (optional)
Unrefined icing sugar, rose petals or orange blossoms
250g Greek-style natural yogurt
2 teaspoons orange blossom water
2 tablespoons honey
Handful of pistachios, chopped
1 Preheat the oven to 180°C. Grease and flour a 22cm loose-bottomed cake tin.
2 Place the flour, baking powder, salt, ground almonds and pistachios into a large bowl, then mix to combine. In a separate medium bowl, mix together the eggs, honey, yogurt, olive oil and lemon and lime zest. Make a well in the middle of the dry ingredients and gently pour in the wet ingredients, carefully beating until just combined. Pour the mixture into the prepared tin, level the top with the back of a spoon or a palette knife and bake in the oven for 50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 30 minutes.
3 Meanwhile, make the fragrant syrup. Boil 150ml water and the honey in a small saucepan for 5–6 minutes, or until reduced by half. Add the lime juice and boil for a further minute, then add the orange blossom water to your taste. Use a skewer or cake tester to make holes all over the top of the warm cake (still in its tin) and gently pour over the scented honey syrup. Once all the liquid has been absorbed and the cake is completely cool, remove from the tin and decorate with a little sifted icing sugar, rose petals or orange blossoms, if you have any. Serve on its own or with Greek-style natural yogurt with the orange blossom water and honey stirred through it and decorated with chopped pistachios.
Love, Bake, Nourish by Amber Rose (£19.99, Kyle Books) is published today