Rhubarb and pistachio syrup cake
- July 2022
- Serves 10
- Hands-on time 30 min. Oven time 1 hour
This fragrant rhubarb cake has a golden sponge with rhubarb folded in. Douse with sticky rhubarb syrup and sprinkle generously with pistachios to serve.
Use leftover pistachios to make these easy fig and pistachio friands.
delicious. regular Ben Tish made his name as a chef and partner in the Salt Yard Group of small-plates Mediterranean restaurants in London. He became the culinary director of The Stafford London hotel in St James, and in 2019 opened Norma restaurant in Fitzrovia to great acclaim. This year he joined the executive team at Cubitt House, a group of central London pubs, to revitalise their food offering while opening two new London sites. He’s written five cookbooks, most recently Moorish and Sicilia.
- 24.9g (11.8g saturated)
- 56.4g (37.8g sugars)
- 370g caster sugar
- Grated zest and juice 1 large unwaxed lemon
- 200g thin-stemmed rhubarb, ends trimmed and sliced into 2cm pieces
- 160g shelled pistachios, plus extra to decorate (see Know How)
- 150g plain flour, plus extra to dust
- 90g semolina flour
- 2 heaped tsp baking powder
- 150g unsalted butter, softened, plus extra to grease
- 3 medium free-range eggs
- 130g thick greek yogurt
You’ll also need
- 20cm round springform tin
- Put 215g of the caster sugar, the lemon zest, juice and 200ml water in a small saucepan over a medium heat. Stir until the sugar dissolves, then increase the heat to high and bring to the boil. Reduce the heat to low-medium and simmer for 2 minutes or until the syrup thickens. Stir in half the rhubarb, then set aside to cool.
- Heat the oven to 160°C fan/gas 4. Grease and line the bottom and sides of the springform tin. Whizz the pistachios in a food processor until finely ground. Sift the flour, semolina and baking powder into a large bowl, then stir in the ground pistachios.
- In a separate bowl, use an electric mixer to beat the butter and remaining 155g sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour mixture and yogurt until fully incorporated, then add the remaining rhubarb pieces. Spoon the cake mixture into the prepared tin and smooth the top. Bake in the oven for 1 hour or until a skewer pushed into the centre comes out clean.
- While the cake is still warm, use the skewer to pierce holes all over the surface. Pour the rhubarb syrup over the cake, reserving the soaked rhubarb. Set aside to cool in the tin. Transfer the cake to a serving plate and top with the reserved rhubarb and any remaining syrup. Sprinkle with extra chopped pistachios to serve.
Both the cake and syrup can be made up to 2 days ahead. Store in separate airtight containers. Don’t spoon the rhubarb on top of the cake until ready to serve.
To give the cake an eye-catching finish, use vibrant green Pariani (Sicilian) or Iranian pistachios.
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