Pomegranate & pistachio cake

Name: Pomegranate & pistachio cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 175 g Essential Unsalted Butter, softened, plus extra for greasing; 100 g pistachio kernels; 150 g golden caster sugar; 125 g self-raising flour; 3 British Blacktail Free Range Medium Eggs, lightly beaten; 250 g No.1 Natural Strained Greek Yogurt; 150 g Waitrose Pomegranate Seeds; 1 tbsp Essential Clear Honey

A gorgeously nutty and squidgy cake, best served with a nice cuppa.

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Vegetarian

Serves10
CourseCake
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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175g Essential Unsalted Butter, softened, plus extra for greasing
100g pistachio kernels
150g golden caster sugar
125g self-raising flour
3 British Blacktail Free Range Medium Eggs, lightly beaten
250g No.1 Natural Strained Greek Yogurt
150g Waitrose Pomegranate Seeds
1 tbsp Essential Clear Honey

Preheat the oven to 170ºC, gas mark 3. Grease a deep 20cm cake tin and line the base and sides with baking parchment. In a food processor, pulse the pistachios and 2 tbsp caster sugar until finely ground. Tip into a bowl and combine with the flour and a good pinch of salt; set aside.
Whizz the butter and remaining sugar for 1 minute until combined. With the motor running, add the eggs a little a time, then the pistachio mixture, and pulse until just combined. Scrape into the tin and bake for 40-45 minutes until risen, golden and a skewer inserted into the centre of the cake comes out clean. Set aside to cool completely in the tin.
Just before serving, spoon the yogurt all over the top of the cake. Scatter with the pomegranate seeds and drizzle with the honey. Serve immediately.