Try this easy lightly spiced cake recipe, made with layers of fluffy cake and sweet ricotta icing.
Ingredients:
1 1/2 cups (225g) plain flour
1 1/2 tsp baking powder
1 tsp ground cardamom
1 cup (140g) unsalted pistachios, coarsely chopped
180g Flora Salt Reduced
1 cup (220g) caster sugar
2 tsp finely grated lemon rind
2 eggs
1 cup (280g) Greek-style yoghurt
1/4 cup (60ml) honey
150g Flora Salt Reduced , extra
1 1/4 cups (300g) ricotta
Lemon zest, to serve
Honey, extra, to serve
How to make it:
Step 1
Preheat oven to 180°C. Grease two 20cm (base measurement) round cake pans and line the bases and sides with baking paper. Combine the flour, baking powder, cardamom and three-quarters of the pistachio in a bowl.
Step 2
Use an electric mixer to beat the Flora Salt Reduced, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and gently stir to combine. Fold in the yoghurt until just combined. Spoon the mixture evenly among the prepared pans and smooth the surface. Bake for 25 mins or until a skewer inserted in the centre of the cakes comes out clean. Set aside in the pans for 5 mins before transferring to a wire rack to cool completely.
Step 3
Use an electric mixer to beat the honey and extra Flora Salt Reduced in a clean bowl until smooth. Fold in the ricotta.
Step 4
Place 1 cake on a serving platter. Use a large serrated knife to level the top. Spread with half the ricotta mixture. Top with the remaining cake and spread with the remaining ricotta mixture. Sprinkle with the lemon zest and remaining pistachio. Drizzle with extra honey to serve
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