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Ingredients
175g Essential Unsalted Butter, softened, plus extra for greasing
100g pistachio kernels
150g golden caster sugar
125g self-raising flour
3 British Blacktail Free Range Medium Eggs, lightly beaten
250g No.1 Natural Strained Greek Yogurt
150g Waitrose Pomegranate Seeds
1 tbsp Essential Clear Honey
Method
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.
Cook’s tip
Pomegranate seeds
These seeds are sweet, tangy and crunchy. Sprinkle them over porridge, avocado on toast, soups or salads.
Nutritional
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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