Yoghurt Cake

• 225 g plain flour
• 190 g caster sugar
• 80 g sultanas
• 1 orange, zest and juice
• 1 12 teaspoons baking powder
• 14 teaspoon salt
• 125 g yoghurt (whole milk)
• 60 g butter, melted (cooled)
• 2 eggs, lightly beaten
• 2 tablespoons clear honey
• 20 pistachios, finely chopped

1. Preheat the oven to 180C/Gas 4.
2. Butter and line a 1 kg loaf tin.
3. In a large bowl, stir together the flour, sugar, sultanas, orange zest ,baking powder and salt.
4. In a jug whisk the yoghurt, butter and eggs.
5. Add this to the dry ingredients., stir until smooth.
6. Spoon into the tin, smooth the top and bake for 40-45 minutes.
7. Meanwhile, combine the orange juice and honey in a small pan, simmer until reduced by a third.
8. When the cake comes out of the oven, pierce the top several times and pour over the syrup.
9. Scatter on the nuts, cool in the tin before removing.

flour, caster sugar, sultanas, orange, baking powder, salt, yoghurt, butter, eggs, clear honey, pistachios

Taken from www.food.com/recipe/yoghurt-cake-431861 (may not work)