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Pistachio & Yogurt Cake

This fabulous recipe uses light olive oil and low-fat yogurt instead of butter, so keeping the fat content healthy and low. Very simple to make, this cake is beautiful served with a side order of fruit and a dollop or topping of low-fat crème fraîche or Greek yogurt.

SERVES 10

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

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.