Rhubarb and pistachio syrup cake

Rhubarb and pistachio syrup cake

This fragrant rhubarb cake has a golden sponge with rhubarb folded in. Douse with sticky rhubarb syrup and sprinkle generously with pistachios to serve.

Rhubarb and pistachio syrup cake

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.

  • Serves icon Serves 10
  • Time icon 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.

Nutrition: per serving

Calories
491kcals
Fat
24.9g (11.8g saturated)
Protein
9.7g
Carbohydrates
56.4g (37.8g sugars)
Fibre
1.2g
Salt
0.5g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Nutrition: per serving
Calories
491kcals
Fat
24.9g (11.8g saturated)
Protein
9.7g
Carbohydrates
56.4g (37.8g sugars)
Fibre
1.2g
Salt
0.5g

delicious. tips

  1. 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.

  2. To give the cake an eye-catching finish, use vibrant green Pariani (Sicilian) or Iranian pistachios.

Buy ingredients online

Recipe By:

Ben Tish

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Rhubarb

Roast rhubarb with pistachio cake

Debbie Major serves her moist pistachio cake with tangy slow-roasted...

Save recipe icon Save recipe icon Save recipe

April seasonal

Oaty rhubarb and ginger streusel cake

A golden, oaty streusel topping adds chewy flapjack-like texture to...

Save recipe icon Save recipe icon Save recipe

Baked cheesecakes

Baked rhubarb and orange cheesecake

This baked cheesecake recipe combines classic British favourite rhubarb with...

Save recipe icon Save recipe icon Save recipe

White chocolate

Chetna Makan’s pistachio, cardamom and white chocolate cake

Chetna Makan combines the flavours of pistachio, cardamom and white...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.