- 100 g shelled raw pistachios
- 100 g sugar
- 3 free-range eggs
- 1 t vanilla extract
- 1 cup Woolworths low-fat plain yoghurt
- 100 g brown sugar
- 160 g cake flour
- 1 T baking powder
- ½ t salt
- 115 g butte, melted
- Icing sugar, for dusting
Preheat the oven to 180°C.
Blend the pistachios and sugar in a food processor until fine.
In a separate mixing bowl, mix the eggs, vanilla, yoghurt and brown sugar until the sugar has dissolved.
Sift the flour, baking powder and salt into the wet mixture, alternating with the ground pistachios and sugar. Gently fold in the melted butter to form a thick batter.
Pour the batter into a greased 26 cm bundt tin and bake for 50 minutes, or until a skewer inserted comes out clean.
Cool, then serve dusted with icing sugar.
Chef's note: “Pistachios give this cake a lovely green tinge. It’s not too rich and is delicious with coffee.”