Description
Very tasty, tender and flavorful pie. And is cooked most of the dishes Oliver, very, very easy to mix and bake. The hardest part - to wait until it cools down.
Ingredients
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Chicken egg
5 piece
-
Yogurt
220 g
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Sugar
225 g
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Flour almond
75 g
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Lemon peel
-
Flour
150 g
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Semolina
200 g
-
Leavening agent
1 tsp
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Olive oil
200 ml
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Pistachios
150 g
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Honey
100 ml
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Lemon juice
Cooking
In a separate bowl, mix the dry ingredients: spelt and almond meal, semolina and baking powder. Grate the zest from the lemon.
Beat the eggs with sugar.
Add the yogurt and olive oil.
By hand or on the low speed mixer to mix the dry ingredients...
And the lemon zest.
In prepared pan (greased with a little butter and sprinkled with flour) pour the batter. Bake in the oven for 30-35 minutes at 180 degrees until tender (focus on your oven). I baked half portion, shape size 20 x 20 cm
To remove the cake from the oven and allow to cool in the baking pan for about 1 hour, and then prick with a fork (although it is so good soaked). My family gave so much time the cake had cooled for about 30 minutes.
Meanwhile, prepare the sauce: 150 g of pistachio nuts (some of them a little chop, leave whole) to warm up in a pan, add 100 ml of honey and bring to a boil. I only had thick honey, it is also a perfect fit. Then add the juice of one lemon, stir and remove from heat.
The cooled cake in the baking pan pour the hot honey and pistachio syrup and let stand for 10-15 minutes. Remove carefully, very gentle!
Then pour a Cup of tea and invite the family for tea! Although they have long been jostling back and knock spoons :) Bon appetit! :)
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