Pis­ta­chio and pome­gran­ate cake

Provincial Living - - Taste -

Prepa­ra­tion: 20 min | Cook­ing time: 50 min |

Serves: 8 to 10

For the sponge

2 x 150g pots of nat­u­ral yo­ghurt 100g pis­ta­chio ker­nels 1 x 150g yo­ghurt pot of caster sugar 1 x 150g yo­ghurt pot of sun­flower oil 2 eggs, lightly beaten 1 tsp vanilla ex­tract 2 x 150g yo­ghurt pots of plain flour 2 tsp bak­ing pow­der ½ tsp sea salt For the yo­ghurt ic­ing ½ a pome­gran­ate 250g ic­ing sugar 50g nat­u­ral yo­ghurt

Equip­ment

20cm spring­form tin, but­tered and floured

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