Lemon Pistachio Cake

Preheat the oven to 350 degrees. Grease and line a loaf pan with parchment paper. Dust the paper with a little more butter and then flour.

Measure the sunflower oil and sugar into a large mixing bowl and blend together.

Now, add the eggs and beat well. Continue to beat as you add the cardamom and lemon zest.

In a second bowl, combine the flour, baking powder, salt, baking sodia, and coconut. Stir to blend.

Process the pistachios in a blender or food processor until coarse. Remove about 1 1/2 tablespoons for the garnish. Continue to process the rest until it resembles a flour or powder. Add to the flour mixture.

In a third bowl, combine the yogurt, about half the lemon juice, and the vanilla extract. Stir to blend.

Add about a third of the dry ingredients to the egg mixture, folding it in.

Now add about a third of the yogurt mixture, stirring until just blended.

Continue taking turns with the wet and dry ingredients until all of it has been fully incorporated. Don’t over mix.

Transfer to the prepared loaf pan and bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean.

Allow it to cool for about 10 minutes in the pan before removing.

Combine the sugar, coconut milk and lemon juice in small saucepan.

Bring to a simmer over a medium-high setting, stirring until the sugar has dissolved completely.

Remove from the heat.

Pour over the cake while it’s still warm, drizzling it over the top.