Ingredients

FOR THE CAKE

• 160g Unsalted pistachio kernels
• 150g BFFM Plain flour
• 90g BFFM Semolina
• 2 1/2 Tspn baking powder
• 150g Unsalted soft butter
• 155g Caster sugar
• 3 Eggs
• 130g Greek natural yoghurt
• Chopped pistachios and whipped cream, to serve

FOR THE SYRUP

• 200ml Water
• 215g Caster sugar
• 2 1/2 Tbspn fresh lemon juice
• 1 1/2 Tspn finely grated lemon rind

Method

1. Place water, sugar, lemon juice and rind in a small saucepan.
2. Stir over medium heat until sugar dissolves.
3. Bring to the boil, simmer for two minutes or until syrup thickens.
4. Preheat oven 180°C. Grease and flour dust a round 20cm pan.
5. Process pistachio kernels until finely ground.
6. Sift flour, semolina and baking powder into a bowl. Stir in ground pistachios.
7. Beat the butter and sugar until light and fluffy. Add the eggs, one at a time and beat well.
8. Stir in flour mixture. Add yoghurt and mix until combined.
9. Spoon mixture into prepared pan. Bake for 50 minutes.
10. Use a skewer to pierce holes all through cake. Pour syrup over cake. Set aside to cool.
11. Serve with Pistachios and cream.