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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Taken from 'Waitrose Food' magazine - per serving 333 kcals/10 g fat 5g saturated fat/ .6g salt/35g sugars Ingredients:
225 g plain flour |
190 g caster sugar |
80 g sultanas |
1 orange, zest and juice |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
125 g yoghurt (whole milk) |
60 g butter, melted (cooled) |
2 eggs, lightly beaten |
2 tablespoons clear honey |
20 pistachios, finely chopped |
Directions:
1. Preheat the oven to 180C/Gas 4. Butter and line a 1 kg loaf tin. In a large bowl, stir together the flour, sugar, sultanas, orange zest ,baking powder and salt.
2. In a jug whisk the yoghurt, butter and eggs. Add this to the dry ingredients., stir until smooth. Spoon into the tin, smooth the top and bake for 40-45 minutes.
3. Meanwhile, combine the orange juice and honey in a small pan, simmer until reduced by a third. When the cake comes out of the oven, pierce the top several times and pour over the syrup. Scatter on the nuts, cool in the tin before removing.
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