Orange, Raisin, Honey and Pistachio Yogurt Cake
Ingredients
- 115g Plain flour (sieved)
- 1 tsp Baking powder (sieved)
- 90g Golden caster sugar (or plain caster sugar if you haven't got it)
- 50g Sultanas or raisins
- 30g Unsalted butter, melted
- 75g Natural yogurt (fat free, low fat or full fat - as you prefer)
- 1 Egg
- 1 small orange Finely grated zest and juice
- 2 tbsp Clear honey
- 15 - 20g Pistachio nuts, chopped (unsalted)
Accompaniment
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Description
Using yogurt in cake batter has been a revelation to me - it makes for a deliciously light cake.
Method
-
1
Pre-heat oven to 180 degrees C.
Use a little of the melted butter to brush the insides of a small loaf tin, and line the bottom of the tin with baking parchment. (Small loaf tin - approx 1/2 KG capacity, approx 16cm X 10 cm , 7cm deep).
Mix together the flour, baking powder, sugar, raisins / sultanas and orange zest.
In a separate bowl, lightly beat together the egg and the yogurt. Make a well in the centre of the flour mixture, and add the yogurt and egg, and then the melted butter (make sure you allow this to cool slightly after melting so that it does not curdle the mixture / cook the egg). Mix together well, then spoon into the prepared tin. Bake for about 30 minutes, until a skewer comes out clean.
10 minutes before taking the cake out of the oven, heat the orange juice and honey in a small pan. Simmer gently until it thickens and reduces by at least half.
Remove the cake from the oven, make a few holes in the top with the skewer and immediately pour over the syrup. Sprinkle the chopped nuts on top, and leave to cool completely before removing from the tin.
Chef's Tips
While some recipes say only to use full fat yogurt, I find that it works equally well with low fat, or even fat free - whatever you have in the fridge!
If you don't like or don't have pistachio nuts, try flaked almonds or chopped walnuts or pecans.
Keeps very well for a few days wrapped in foil in an airtight tin, so you can bake a couple of days in advance of serving.
Just double the quantity of the ingredients for a standard loaf tin (approx 1KG capacity) or round tin (16cm - 20cm) and allow 40 - 45 minutes in the oven.
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