I baked this simple pistachio cake so as to use up some leftover pistachios I had hanging out in the pantry, and I was surprised at how lovely it turned out, so I thought I’d share the recipe here. It’s a very unfussy affair – wholesome and light. I love it for breakfast or as an afternoon pick-me-up, slightly toasted, with a dollop of creamy ricotta, a drizzle of honey and some chopped pistachios on top.
150 g plain flour
100 g caster sugar
125 g plain yoghurt
50 g fruity extra virgin olive oil
100 g (1/2 cup) raw shelled pistachios
2 tsp baking powder
1/2 tsp vanilla extract