Pistachio & Lemon cake with White Chocolate Sour Cream icing

• Vegetarian

• Produce

  • 1 Lemon, Zest of
  • 1 Lemon, zest

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 200 g Cake flour
  • 200 g Caster sugar
  • 1 pinch Salt
  • 100 g White chocolate

• Oils & Vinegars

  • 1/2 cup Canola oil

• Nuts & Seeds

  • 100 g Pistachios, ground

• Dairy

  • 250 ml Sour cream/creme fraiche
  • 1 cup Yoghurt, plain

Found on simply-delicious-food.com

Description

Ingredients

• 200g cake flour (all purpose)
• 2 teaspoons baking powder
• pinch of salt
• 200g caster sugar
• 1 cup (250ml) plain yoghurt
• ½ cup (125ml) canola oil
• 3 extra-large eggs
• zest of 1 lemon
• 100g pistachios, shelled and finely chopped/ground
• 100g white chocolate, chopped
• 250ml sour cream/Crème fraîche
• lemon zest, to serve

Directions

• Pre-heat the oven to 180°c and line a 20cm deep cake pan with baking paper.
• Sift the flour, baking powder, salt & sugar into a large mixing bowl and set aside.
• Combine the yoghurt, oil, eggs and lemon zest in a jug and mix well.
• Pour the yoghurt and oil mixture into the flour and mix well.
• Fold in the ground pistachios.
• Pour the batter into the prepared pan and place in the pre-heated oven.
• Bake for 30-35 minutes or until a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely before removing from the pan.
• To make the icing, combine the melted chocolate with the sour cream and mix well until the icing is smooth.
• When the cake is cool, dollop the icing on top and decorate with lemon zest.