Ready, steady, bake. Pistachio, Lemon & Coriander Seed Cake
Do you enjoy baking and love the challenge of creating something a little special? Why not enter the Cakes & Fancy Baking section at this year's Yetholm Show?
Whether you're a seasoned baker or simply enjoy spending time in the kitchen, the baking classes are a fantastic opportunity to showcase your skills, try something new, and join in with one of the show's most popular competitions.
This year's featured recipe (Class 190) is a delicious Pistachio, Lemon and Coriander Seed Cake. Competitors are invited to use the supplied recipe and put their baking talents to the test.
Ingredients
200g shelled (or ground) pistachios
100g plain flour
175g unsalted butter, at room temperature
175g caster sugar
3 eggs, at room temperature
150g natural yoghurt
1tsp baking powder
¼ tsp fine sea salt
finely grate zest of 2 lemons
2tbsp coriander seeds, ground
For the Icing
150g icing sugar
2tbsp lemon juice
Method
Grease & line a 20cm (8 inch) cake tin. Heat the oven to 160 deg C/140deg C fan
In a food processor, grind the pistachios with the flour to a slightly sandy powder or mix if using ground pistachios. Set to one side
Put the butter & sugar in the food processor & whiz to a paste. Add all the remaining ingredients including the pistachio flour & whiz again
Scrape the batter into the tin & rap on a work surface a few times to level
Bake for up to an hour, until the top is golden & springy & a skewer inserted in the middle comes out clean. Leave in the tin for 10 minutes before turning out onto a rack to cool completely before icing
For the icing, mix the icing sugar & lemon to make a slick of glossy white. Pile onto the middle of the cake & encourage it to ooze towards the edges
This cake will keep well in a tin for a few days, the flavour improving with time, but the icing looks best when fresh
We look forward to seeing your delicious entries!