Pistachio, mint and yogurt cake

This fresh and light recipe is covered in lightly sweetened yogurt. When arranged with fruit and flowers to top off the delicious sponge, it’s a perfect combination, and very simple to decorate.

SERVES 10-12 PREP 50 MINS

COOK 40-50 MINS

FOR THE CAKE:

✱ 200g butter

✱ 350g caster sugar

✱ 8 eggs

✱ 2tbsp fresh mint

✱ 50g honey

✱ 240g self-raising flour

✱ Pinch of salt

✱ 300g pistachios, blitzed FOR THE SYRUP:

✱ 100ml water

✱ 100g caster sugar

✱ 50g honey

✱ 1 handful of chopped mint

FOR THE YOGHURT TOPPING:

✱ 250g full-fat Greek yogurt

✱ 2tbsp icing sugar

✱ 2tbsp honey

✱ Fresh fruits – I’ve used green, gold and baby kiwi slices, and slices of orange, strawberries and blueberries

✱ Flowering mint leaves and edible flowers to decorate – I’ve used zinnias

YOU WILL NEED:

✱ Stand mixer, electric whisk

✱ Cake leveller or sharp knife

✱ Palette knife

✱ 23cm round cake tin, lined with baking parchment

1 Cream the butter and sugar until light and fluffy, then add the eggs one at a time. 2 Add the mint and honey, and fold in the flour, pistachios and salt. Bake at 160C for 40–50 mins.

3 Add the water, sugar and honey to a pan and heat until the sugar is dissolved. Stir through the chopped mint. Once the cake is out of the oven, poke a few holes all over it using a knife and then pour over the drizzle. Allow the cake to cool.

4 To make the topping, add the honey and icing sugar to the yogurt and stir.

5 Trim off the hump on the top of the cake. 6 Spoon the yogurt topping onto the cake and using a palette knife, level and smooth.

7 Go around the edge of the cake with the palette knife so that the topping sits neatly.

8 Dress with fruit and fresh flowers, trimming the fruit and choosing various sizes of flowers so they fit neatly together. Chill for at least an hour before serving. Per serving: 731 cals, 38g fat

(15g saturated), 82g carbohydrates