Cardamom, Yoghurt and Pistachio Cake

• 150g pistachios
• ½ teas.
• cardamom
• 150g unsalted butter, chopped
• 185 g SR flour
• 185g caster sugar (I use about ¾ of this amount)
• 3 eggs
• 125g yoghurt

Pulse nuts and spice then add dry ingredients and butter. When mixed add eggs mixed with yoghurt.

Bake at 180C for 45-50 mins

Syrup
125g caster sugar 100ml water 1 lime zested (lemon can be used instead)

Bring sugar and water to boil and when sugar is dissolved add lime zest and boil for 5 mins. Prick cake all over with skewer and pour syrup over cake.

Allow to cool before removing from tin.