PISTACHIO-AND-YOGHURT CAKE

Ingredients

• 100 g shelled pistachios

• 2 tbsp sugar for the egg whites

• 3 extra-large free range eggs, beaten

• A few drops vanilla extract

• 2 cups low fat plain yoghurt

• 250 g organic unrefined brown sugar

• 350 g cake flour, sifted

• 2 tsp baking powder

• 2-3 pinches salt

• Icing sugar, for dusting

• 2 tsp butter

Cooking Instructions

1. Preheat the oven to 180°C. Blend the pistachios and sugar in a food processor until fine.

2. In a separate mixing bowl, mix the eggs, vanilla, yoghurt and brown sugar until the sugar has dissolved.

3. Sift the flour, baking powder and salt into the wet mixture, alternating with the ground pistachios and sugar.

4. Gently fold in the melted butter to form a thick batter.

5. Pour the batter into a greased 26 cm bundt tin and bake for 50 minutes, or until a skewer inserted comes out clean.

6. Cool, then serve with dusted icing sugar.

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