Honey, Fig & Pistachio Yoghurt Cake
Beautifully rustic, wholesome and delicious, this honey, fig and pistachio yoghurt cake will carry you and your senses away to a dreamy mediterranean escape. If you want to try something really new and impress your friends with your continental taste, you don’t get better than this!
HONEY, FIG AND PISTACHIO YOGHURT CAKE – Serves 8
- 190g Wholemeal self-raising flour, sifted
- 70g White granulated sugar
- 3 Large eggs
- 235g Greek yoghurt
- 50g Honey
- 50g Chopped pistachios (set aside a handful for the topping)
- 60g Dried figs, chopped
- 1 tbsp Honey (for drizzling)
STEP 1: Whisk together all the ingredients except the flour. After a bit of mixing fold in the flour and sprinkle in the remaining pistachios
STEP 2: 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.