Makes: 1 double-layered cake (about 12 slices)
Prep. Time: 20 minutes
Microwave Time: 7 – 8 minutes
Ingredients:
Fruit Syrup:
• 125 ml (½ cup) dry white wine
• 125 ml (½ cup) boiling water
• 60 ml (¼ cup) caster sugar
• 1 vanilla pod (optional)
• Juice and grated zest of 1 lemon
• 3 peaches, sliced
Cake:
• 6 eggs, separated
• 200 ml caster sugar
• 200 ml plain yoghurt
• Grated zest of 1 lemon
• 300 g (3 packets) pistachio nuts, ground
• 45 ml (3 tablespoons) cornflour
• 5 ml (1 teaspoon) baking powder
Topping:
• 45 ml (3 tablespoons) fresh lemon juice
• 125 ml (½ cup) icing sugar
• 500 g cream cheese
• 50 g butter, melted
• Frosted grapes and extra pistachio nuts (optional)
Method:
Fruit Syrup:
- Mix the ingredients except the peach slices, stirring until the sugar has dissolved. Microwave for 3 – 4 minutes. Add the peaches and leave to cool in the syrup.
Cake:
- Line a 23 cm silicone cake pan with paper towels.
- Whisk the egg yolks and half the sugar in a large mixing bowl until thick and pale. Stir in the yoghurt and lemon zest.
- Using a metal spoon, fold in the nuts. Sift the cornflour and baking powder on top of the mixture and fold in.
- In a separate bowl whisk the egg whites and remaining sugar until stiff peaks form and fold into the nut mixture.
- Turn half the batter into the cake pan. Put it on an upturned plate and microwave on high for 3 – 3½ minutes or until the cake shrinks. Leave to cool in the pan for a few minutes then turn out. Repeat with the remaining batter.
- Spoon the fruit syrup over the cake layers and leave until completely absorbed.
Topping:
- Add the lemon juice and icing sugar to the cream cheese and beat with a wooden spoon until smooth. Add the melted butter.
- Sandwich the cakes together with icing and cover the top with icing and the peaches. Add frosted grapes and extra nuts (if using).
You magazine 15 March 2012