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

Yogurt glaze:

• 250g icing sugar 1⅔ cups
• 2 tablespoons of goat’s yogurt
• 1 or 2 tsp lemon juice
  

Instructions:

• 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.
  

Tagged with: corn flour • grated rind • ground almonds • ground pistachios • lemon zest • light brown sugar

Filed under: Blog • Cakes

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