Orange and pistachio cake

Special equipment • electric hand whisk • 8in (20cm) round springform cake pan

ServeS 6

1½ sticks butter, at room temperature

1 cup granulated sugar

2 large eggs

1½ cups self-rising flour

¾ cup Greek-style plain yogurt

½ cup pistachio nuts, finely chopped

½ cup blanched almonds, finely chopped

finely grated zest and juice of 1 orange

finely grated zest and juice of 1 lemon

1 tsp baking powder

mascarpone cheese, to serve (optional)

Method:

1 Reheat the oven to 350°F (180°C). Put the butter and sugar in a large bowl and beat with an electric mixer for 5 minutes or until pale and creamy. Beat in the eggs one at a time, along with a few tablespoons of the flour to prevent the mixture from curdling.

2 Beat in the yogurt, pistachio nuts, almonds, orange zest and juice, and lemon zest and juice. Mix well to form a smooth batter. Sift in the remaining flour and the baking powder, and carefully fold into the mixture. Pour into a lightly greased 8in (20cm) round springform pan.

3 Bake for 50–55 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and leave to cool in the pan for 10 minutes, then release the sides of the springform and leave on a wire rack to cool completely. Slice and serve with a dollop of mascarpone, if desired.

Orange and pistachio cake