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Lemon and Pistachio Yogurt Cake
This is a great any-time-of-the-day cake but I must confess that my favourite way of eating it is to crumble a slice over some ripe nectarines, sliced into a bowl, and top with a dollop of natural yoghurt. Sweet and soft, fruity and creamy all together. I eat it for breakfast...
Makes one large 22cm cake
Natural yoghurt - 1 cup
Eggs - 2
Sunflower oil - ¾ cups
Lemon - 1, zested and juiced
Vanilla extract - 1 teaspoon
Sugar - 2 cups (you can use a mixture of muscovado and granulated sugars)
Pistachios - ¼ cup, shelled and chopped
Flour - 3 cups
Baking powder - 2 teaspoons
Icing sugar - 3 tablespoons
Preheat oven to 180°C. Grease a 22cm springform cake tin and line the base with baking paper.
Put yoghurt, eggs, sunflower oil, sugar, lemon zest and vanilla extract into a large bowl and mix well with a wooden spoon. Add the pistachio nuts to the bowl, sift the flour and baking powder over and mix gently until combined. Pour and scrape the cake batter into the prepared tin and bake for 40-45 minutes until risen, golden brown and a cake tester - or knife - comes out clean.
Just before the cake is ready, mix the lemon juice with the icing sugar. Place the tin on a wire rack and pour the sugary lemon juice over while it is still hot. Allow to cool in the tin. When cold, carefully remove from the tin and serve with fresh seasonal fruit and extra yoghurt.