Low-sugar or no-sugar, both are options here. But either version will be full of flavour with a lovely soft texture.
Makes: 10 – 12 slices
Time: Prep: 15 – 20 minutes; Bake: 40 minutes
Equipment: A 20cm/8” round, loose bottomed tin
- 175g/6oz unsalted butter, softened
- 15g/0.5oz Xylitol or similar sweetener**
- 20g/0.75oz honey
- 2 medium eggs
- 175g/6oz self-raising flour
- 175g/6oz Greek yogurt
- 125g/4.5oz pistachio nuts
- 1 orange (zest and juice)
- 1 lemon (zest and juice)
- 1 tsp baking powder
- Pinch of salt
- Icing sugar to dust*
- 25g pistachios (for decoration)
- 5 or 6 orange or lemon segments (for decoration)
* If you want a totally sugar free version, omit the icing sugar.
** If you’re OK with sugar simply use 175g/6oz golden caster sugar instead of the xylitol and honey.
1. Preheat the oven to 180°C / Fan 160°C / 350°F / Gas 4. Lightly butter or grease the cake tin and line the base with parchment paper.
2. In a large bowl, cream together the butter, xylitol and honey until thick and pale. (NB It may not reach the same thick creamy consistency as with normal sugar.)
3. Add the eggs one at a time, whisking well each time and adding a teaspoon of flour to avoid the mixture splitting.
4. Add in the yogurt, pistachio nuts, fruit zest and juice. Mix well then sift in the rest of the flour, the baking powder and a pinch of salt. Fold this in gently.
5. Pour or spoon the mixture into the tin. Tap the tin firmly on the work surface a couple of times to settle the mixture then bake for 40 minutes, or until a skewer inserted into the middle comes out clean.
6. Let the cake cool in its tin for 5 – 10 minutes then turn out onto a wire rack to cool fully.
7. To decorate, sprinkle the cake liberally with icing sugar and place fruit segments* and/or pistachio nuts on top – some crushed and split, some whole.
*Fruit juice will gradually seep into the cake and spoil the “look”, so wait until just before serving to place on the fruit segments.