This is a very easy cake to make...it's made in a food processor but I mix the moist ingredients in by hand just to be on the safe side.
Yoghurt and Pistachio cake.
Preheat oven to 170c
1 cup pistachios, lightly roasted
1/2 teaspoon cardamom
150 gms cold butter, chopped
1.5 cups Self Raising flour
1.25 cups castor sugar
125 gms greek yoghurt
Process nuts and cardamom till fine.
Add butter, flour and sugar and pulse till at the breadcrumb stage.
Remove to a bowl, then add the lightly whisked eggs and the yoghurt.
Scale into your tins. This recipe will easily make 12 standard cakes
Bake till a skewer to sharp knife comes out clean. Approx 25 to 30 mins depending on your oven.
While they are cooking make a lime sugar syrup.
Boil equal quantities of sugar and water, I make 100gms/100mls at a time and keep it in the fridge.
While it is simmering add 2 tablespoons of lime juice (squeezy bottle lime is fine)
Dont over boil the syrup, cook just till the sugar has dissolved.
When the cupcakes come out of the oven brush liberally with the syrup.
This will ensure the cakes remain moist. You can ice over the syrup.
nb. I found that most bags of pistachios in the supermarkets were just under a cup, I simply made up the difference with ground almonds with no appreciable difference in the taste of the cake.