Pistachio, yoghurt & elderflower cake

Pistachio, yoghurt  & elderflower cake

dessert recipes | serves 810

1. Preheat the oven to 180C/gas 4. Grease and line the base and sides of a 20cm spring-form cake tin. Beat the butter and sugar until light and fluffy. Add the pistachios, almonds, polenta, baking powder and yoghurt and mix well. Crack in the eggs, one by one, and mix in. Add the lemon zest and juice, stir to combine and pour the mixture into the cake tin. Bake for 4550 minutes, until a skewer comes out clean. Remove from the oven and leave to cool in the tin.
2. For the syrup, place the cordial and honey in a saucepan over a medium heat and bring to the boil. Reduce the heat and simmer for 5 minutes till thickened. Taste and add a squeeze of lemon juice, if necessary. Reserve 2 tablespoons of the syrup for the icing. Make a few holes in the warm cake with a skewer then gently pour the remaining syrup over the cake. Leave the cake to cool a little in the tin then turn out onto a wire rack.
3. For the icing, mix the yoghurt, icing sugar and syrup until smooth. Spread over the cooled cake and top with a handful of chopped pistachios.

Per serving 830 cals, 47.4g fat (20.8g saturated), 14.6g protein, 83.6g carbs, 61.6g sugars


Recipe Anna Jones
Photo Sam Stowell

from Issue 19


250g butter
250g sugar
150g pistachios, roughly chopped, plus extra, to decorate
100g ground almonds
200g polenta
1 tsp baking powder
2 tbsp Greek-style yoghurt
3 eggs
Zest and juice of 1 lemon

Elderflower syrup
150ml elderflower cordial
23 tbsp runny honey
Lemon juice, to taste

Elderflower icing
200g Greek-style yoghurt
3 tbsp icing sugar
2 tbsp elderflower syrup

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