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    Yogurt Cake

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    Yogurt Cake

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 8


    • 1 Small orange, zest and juice
    • 1½ tsp Baking powder
    • ¼ tsp Salt
    • 125g Whole milk yogurt
    • 60g Melted butter, cooled
    • 2 Eggs, lightly beaten
    • 2 tbsp Clear honey
    • 20g Pistachios, finely chopped
    • 225g Plain flour
    • 190g Caster sugar
    • 80g Sultanas


    1. Preheat the oven to 180C/gas 4. Butter and line a 1kg loaf tin. In a large bowl, stir together the flour, sugar, sultanas, orange zest, baking powder and salt.
    2. In a jug, whisk the yogurt, butter and eggs. Add this to the dry ingredients; stir until smooth. Spoon into the tin, smooth the top and bake for 40–45 minutes.
    3. Meanwhile, combine the orange juice and honey in a small pan; simmer until reduced by a third. When the cake comes out of the oven, pierce the top several times and pour over the syrup. Scatter on the nuts; cool in the tin before removing.

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