A gorgeously nutty and squidgy cake, best served with a nice cuppa.
Vegetarian
- Serves10
- CourseCake
- Prepare20 mins
- Cook45 mins
- Total time1 hr 5 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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 20cmcake tin and line the base and sides with baking parchment. In afood processor, pulse the pistachios and 2 tbsp caster sugar untilfinely ground. Tip into a bowl and combine with the flour and agood 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 thepistachio mixture, and pulse until just combined. Scrape into thetin and bake for 40-45 minutes until risen, golden and a skewerinserted into the centre of the cake comes out clean. Set aside tocool completely in the tin.
Just before serving, spoon the yogurt all over the top of thecake. Scatter with the pomegranate seeds and drizzle with thehoney. 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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