Saffron and almond cake with goat’s yoghurt lemon glaze
Ingredients for cake: (Serves 2/3)
- 200g soft goat’s butter 7oz
- 250g light brown sugar – just over 1 cup
- 4 large organic or free range eggs
- 250g goat’s sheep yogurt 1 cup
- 75g finely ground pistachios 2.5oz
- 75g ground almonds 2.5oz
- 75g corn flour 2.5oz
- finely grated rind of 1 lemon not treated
- 1 tsp gluten-free baking powder
- ½ tsp saffron treads moistened in a tbsp warm water
- 250g icing sugar 1⅔ cups
- 2 tablespoons of goat’s yogurt
- 1 or 2 tsp lemon juice
- Preheat the oven to 160°C, 320°F or gas mark 3.
- Cover a 28cm fluted tart pan with goat’s butter. Cover the base with a circle of baking paper.
- Beat the egg and the butter together until pale and fluffy with an electric mixer.
- Add the egg one at the time and beat well until fully incorporated before adding the next.
- Add the moistened saffron, lemon zest and yogurt and beat to combine.
- Add the almonds, pistachios, corn flour and baking powder and fold in the mixture with a spatula.
- Spoon the cake batter in the fluted pan and bake in the oven for 25/30 minutes or until golden and a toothpick come out clean when testing the center of the cake.
- Leave to cool for 15 minutes then remove the rim of the pan. Take a wire rack big enough to fit the all cake and gently put it on the top of the cake with the feet facing up.
- With a fast turn and using both hands turn the cake upside down on the wire rack. Leave to cool.
- Meanwhile for the yogurt glaze, sieve the icing sugar in a bowl then add the yogurt and lemon to combine.
- Keep stirring the mixture until glossy and smooth. If the glaze doesn’t have a drizzling consistency add a bit more of lemon juice.
- Put the cake on a serving plate, remove the bottom of the fluted pan and the baking paper making sure not to damage any of the delicate edges then drizzle the cake with the glaze.
- If you want, top with a few scattered pistachio halves or lemon zest.
- This cake is particularly delicious and fragrant if served hot, otherwise serve at room temperature.
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