For the cake:
Whisk together all the ingredients except the flour. After a bit of mixing fold in the flour and sprinkle in the remaining pistachios.
Bake in a loaf tin for 40-45 minutes at 180°C/350°F/Gas 4. Once cooled a bit drizzle with honey, serve with more yoghurt and sliced figs. Easy as pie!
P.S. Top tip: Gently stick a strand of dry spaghetti into your cake to test if it’s done. If it comes out clean its done, if its a bit wet still your cake needs a touch longer to cook through.
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