Pistachio and yogurt cake recipe

This cake uses olive oil and low-fat yogurt instead of butter for a lighter sponge. Serve with a light Greek yogurt topping and berries to keep the fat content down

Ingredients

• Light olive oil or low-fat spread, for oiling or greasing
• 140g (5oz) shelled, unsalted pistachio nuts
• 4 eggs
• 175g (6oz) caster sugar
• 150g (5½oz) plain low fat yogurt
• 75ml (3fl oz) light olive oil
• 115g (4oz) self-raising flour
• Low-fat

crème fraîche

• or Greek yougurt and mixed fresh berries to top

Method

1. Preheat the oven to 160°C/315°F/Gas mark 2–3.
2. Oil a 23cm (9in) springform cake tin with a little light olive oil or use some low-fat spread.
3. Start by finely grinding the pistachios in a food processor, then set aside.
4. Using a free-standing electric mixer, beat the eggs and the sugar together until very pale and thick. This will take about 5 minutes, so be patient with it!
5. Next, gently mix in the yogurt and olive oil.
6. Now, sift in the flour and fold in using a spatula, then add the ground pistachios.
7. Pour the mixture into the prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool. Top with crème fraîche and mixed fresh berries.