A gorgeously nutty and squidgy cake, best served with a nice cuppa.
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Preheat the oven to 170ºC, gas mark 3. Grease a deep 20cm cake tin and line the base and sides with baking parchment. In a food processor, pulse the pistachios and 2 tbsp caster sugar until finely ground. Tip into a bowl and combine with the flour and a good pinch of salt; set aside.
Whizz the butter and remaining sugar for 1 minute until combined. With the motor running, add the eggs a little a time, then the pistachio mixture, and pulse until just combined. Scrape into the tin and bake for 40-45 minutes until risen, golden and a skewer inserted into the centre of the cake comes out clean. Set aside to cool completely in the tin.
Just before serving, spoon the yogurt all over the top of the cake. Scatter with the pomegranate seeds and drizzle with the honey. Serve immediately.
Pomegranate seeds
These seeds are sweet, tangy and crunchy. Sprinkle them over porridge, avocado on toast, soups or salads.
Typical values per serving when made using specific products in recipe
Energy | 1,946kJ/ 467kcals |
|---|---|
Fat | 30g |
Saturated Fat | 15g |
Carbohydrates | 38g |
Sugars | 25g |
Fibre | 2.7g |
Protein | 9.2g |
Salt | 0.3g |
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