This has simple style written all over it. Lovely and moist with cardamom cream, lemon thyme and pistachio praline. Don't be put off by the number of steps. They are straight forward and you will be rewarded! Great as it is or with a dollop of yoghurt on the side.
Keep a block of Westgold Butter in your freezer for those baking or white sauce emergencies.
150gm soft butter
250gm caster sugar
3 eggs, beaten
1/3 c tangelo juice
zest of 2 tangelos
250gm self-raising flour
½ c natural yoghurt
2t chopped lemon thyme
sprigs of fresh thyme to garnish
1c tangelo juice (about 3)
2T tangelo zest
1T lemon juice
¾ c caster sugar
Cardamom Cream for middle of layers
1c crème fraiche
1t ground cardamom
3t icing sugar
Squeeze lemon juice
½ c caster sugar
1/3 c pistachios, roughly chopped
Grease and line a 20cm springform cake tin. Preheat the oven to 160deg.
Using an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the beaten eggs slowly to avoid the mixture separating, until it is all incorporated. Stir in the yoghurt. Add the juice, zest, thyme and self-raising flour and gently fold in using a spatula, being careful not to over mix.
Spoon into the cake tin and bake for about 1 ¼ hours. Check it is cooked in the middle using a skewer.
While its cooking make your syrup recipe.
Take the cake out of the oven and poke holes all over the top and pour over 2/3 of the cooled syrup, rotating the cake tin to help the syrup soak in evenly. Leave to cool.
While its cooling, make your cardamom cream ad praline. You can make your praline much earlier if you like and store it in an airtight container.
Then take the cake out of the tin and put on a serving plate. Cut the cake in half horizontally and use a brush to dab the remainder of the syrup on the cut surfaces. Spread the cardamom cream on the bottom half and place on the top cake. Sprinkle over the chopped praline and sprigs of fresh thyme. Serve.
Place all the ingredients in a saucepan, put on a low heat and stir until sugar has dissolved. Turn up the heat and simmer 5 minutes. Leave to cool.
Put all the ingredients in a bowl and whisk until its smooth and the right consistency to spread inside a cake.
Put the caster sugar and water in a small saucepan and put over a high heat. Swirl the saucepan around to help the sugar dissolve. Boil until it reaches a golden caramel colour. Remove from the heat and add the nuts and swirl around the caramel to mix in the nuts. Pour into an oiled tray and leave to set. When cold use a sharp knife to chop into small pieces. Store in an air tight container until needed.