Ingredients
Method
1.Preheat the oven to 175°C. Using an electric beater, cream the butter and sugar for 4-5 minutes at medium-high speed until pale and fluffy.
2.Add the eggs, one at time, beating between each.
3.Using a spoon, fold in the yoghurt, flour, ground almonds, orange zest and three-quarters of the pistachios.
4.Spoon into 12-14 small, lightly greased cake moulds or medium muffin tray, or a lined 23cm springform cake tin.
5.Bake the small cakes for 15-20 minutes, or the large cake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Cool for an hour before turning out.
6.Make a syrup by simmering the orange juice and honey until reduced and thick.
7.Serve each cake (I’ve inverted mine to show the pretty fluted pattern), or slice with a sprinkle of pistachios, a dollop of cream and a generous drizzle of syrup.
