Pistachio Yoghurt Cake

Butter the inside of a deep 8-inch round cake pan, then line the bottom with a circle of parchment paper. Preheat the oven to 325°F.

 

Melt the butter in a pan, then pour it into a large mixing bowl. Pour in the oil and let cool for a few minutes.

Add the eggs and yogurt to the bowl and whisk until smooth and even.

 

Put 1 1/4 cups of the pistachios into a food processor with 1 tablespoon of flour and process until fine and sandy. If you don’t have a food processor, the next best thing is to put the pistachios into a food storage bag, squeeze out the air, then bash the nuts with a rolling pin until fine.

Add the nuts, flour, baking powder, salt and sugar to the buttery mixture, then fold together using a spatula or metal spoon until thoroughly combined. Pour the batter into the pan and even out the top.

 

Bake the cake for 45 minutes, or until evenly risen and golden and a skewer or toothpick inserted into the middle comes out clean. Cool the cake in its pan for 15 minutes, then transfer it to a cooling rack.

When ready to serve (it can be warm or cold, but is best warm), put the cake onto a serving plate. Slice the figs in half and sit a few pieces on top of the cake. Drizzle 2 tablespoons honey over the top of the cake and fruit, then sprinkle with the remaining whole nuts. Serve with the rest of the figs* and more yogurt on the side. The cake will still be very good to eat a few days after baking.

 

*When buying figs, look for those that are dark and plump, and smell fragrant. Failing that, use fresh pomegranate seeds or fresh raspberries to scatter over the cake instead.

 

Recipe courtesy of Fresh & Easy: What to Cook and How to Cook It by Jane Hornby/Phaidon Press, 2012.