For the cake
- 125g butter, at room temperature
- 125g Greek yoghurt
- 250g unrefined light brown sugar or coconut sugar
- 250g pistachio nuts
- 200g polenta
- 1 teaspoon baking powder
- grated zest and juice of 1 unwaxed lemon
- 3 organic or free-range eggs
- 150ml elderflower cordial
For the elderflower icing
- 100g thick Greek yoghurt or cream cheese
- 4 tablespoons golden icing sugar or set honey
- 1 tablespoon elderflower cordial
- a handful of pistachio nuts, crushed
- Preheat your oven to 200°C/fan 180°C/gas 6. Grease and line the base of a 20cm springform cake tin.
- Put the butter, yoghurt and sugar into a bowl and cream together until light and fluffy.
- Now blitz the pistachios to dust in a food processor ─ don’t blitz them too much, though, or they will turn to butter. Add the blitzed pistachios, polenta, baking powder and lemon zest and juice to the butter mixture and mix well. Then crack in the eggs, one by one, and mix in.
- Pour into the cake tin and bake for 45─50 minutes, until a skewer comes out clean. Remove from the oven and leave to cool in the tin. Make a few holes in the warm cake with a skewer, then gently pour the elderflower cordial slowly over the cake, allowing it time to seep in. Leave the cake in the tin until cool enough to transfer to a cooling rack.
- For the icing, mix the yoghurt, icing sugar or honey and elderflower cordial until smooth. Spread over the cooled cake and top with the pistachios.
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