Yoghurt Cake

McCarthy's Note:

Taken from 'Waitrose Food' magazine - per serving 333 kcals/10 g fat 5g saturated fat/ .6g salt/35g sugars

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 225 g plain flour
• 190 g caster sugar
• 80 g sultanas
• 1 orange, zest and juice
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 125 g yoghurt (whole milk)
• 60 g butter, melted (cooled)
• 2 eggs, lightly beaten
• 2 tablespoons clear honey
• 20 pistachios, finely chopped

Directions:

1. Preheat the oven to 180C/Gas 4. Butter and line a 1 kg loaf tin. In a large bowl, stir together the flour, sugar, sultanas, orange zest ,baking powder and salt.
2. In a jug whisk the yoghurt, butter and eggs. Add this to the dry ingredients., stir until smooth. Spoon into the tin, smooth the top and bake for 40-45 minutes.
3. Meanwhile, combine the orange juice and honey in a small pan, simmer until reduced by a third. When the cake comes out of the oven, pierce the top several times and pour over the syrup. Scatter on the nuts, cool in the tin before removing.