If you like pistachios you’ll love this wonderfully light cake from from Australian chef Bill Granger.
It can be served on its own as a tea time treat or with fruit and thick Greek yogurt for an interesting and tasty dessert.
butter for greasing
100 g shelled pistachios
175 g golden caster sugar
150 ml plain yogurt
75 ml light olive oil
100 g plain flour, plus extra for dusting
½ teaspoon baking powder
icing sugar for dusting
Greek yogurt to serve
Preheat the oven to 160C/Gas 4.
Butter a 23 cm spring form tin, then dust with flour.
Finely grind the pistachios in a food processor or grinder.
Put the eggs in a bowl with the sugar and beat with an electric whisk until pale and very thick, about 4- 5 minutes.
Mix in the yogurt and oil, then sift in the flour and fold in with the pistachios and baking powder.
Pour into the prepared tin and bake in the centre of the oven for 40 minutes, until a skewer inserted in the centre of the cake comes out clean.
Remove from the oven and allow to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
Dust with icing sugar, slice and serve with some Greek yogurt.