Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
- 175grams butter, at room temperature
- 175grams caster sugar
- 2 eggs
- 175grams self-raising flour
- 175grams Greek yoghurt
- 75grams pistachio nuts, finely chopped
- 75grams blanched almonds, finely chopped
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 1teaspoons baking powder
- 6teaspoons mascarpone, to serve
Description
This light fluffy cake pairs zesty orange with creamy pistachio and mascarpone creating a moist and flavoursome dessert ideal for impressing friends and family.
Method
Step 1 of 3
Preheat the oven to 180°C. Lightly grease the cake tin and base-line with baking parchment. Put the butter and sugar in a mixing bowl and whisk with an electric hand whisk for 5 minutes, or until pale and creamy. Whisking all the time, add the eggs one at a time, along with a little of the flour to stop the mixture curdling.
Step 2 of 3
Add the yoghurt, pistachio nuts, almonds, orange and lemon zest and juice, and mix well to form a smooth batter. Sift in the remaining flour and the baking powder and carefully fold in. Pour the mixture into the tin.
Step 3 of 3
Bake in the oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then release the sides and leave to cool completely. Slice and serve with spoonfuls of mascarpone.
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