2 1/2 tbs fresh lemon juice
160g unsalted pistachios
1/2 cup Lupin Semolina
3/4 cup caster sugar
1 cup caster sugar
1 1/2tsp lemon rind, finely grated
Plain gluten free flour to dust
1/2 cup Lupin Flour
1/2 cup GF plain flour
2 1/2 tsp GF baking powder
150g unsalted butter, room temperature
1/2 cup Greek natural yoghurt
Chopped pistachio kernels and whipped cream to serve
Place the water, sugar, lemon juice and rind in a small saucepan over medium heat and stir until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium low. Simmer for 2 mins or until the syrup thickens. Set aside to cool.
Preheat oven to 180c. Brush a 20cm (base measurement) round non stick cake pan with butter to grease. Dust with flour. Place the pistachio kernels in a food processor and blend until finely ground.
Sift the flours, semolina and baking powder into a bowl until pale and creamy. Stir in the ground pistachio. Use an electric beater to mix the butter and sugar in a small bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Transfer to a large bowl. Stir in the flour mixture. Add in the yoghurt and stir until well combined.
Spoon the mixture into prepared pan. Smooth the surface. Bake in oven for 50 minutes or until a skewer inserted in the centre comes out clean. Use the skewer to pierce boles all over the surface of the cake. Pour over the syrup, set aside to cool.
Transfer the cake to a serving plate and sprinkle with chopped pistachio. Serve with whipped cream.