RHUBARB AND PISTACHIO CAKE

Spring rhubarb is here and this cake is simple, flavoursome with a lovely tangy flavour.  It is also great as it is made in the food processor so almost foolproof!!

Serves 12

Ingredients

120 g butter, at room temperature

1 cup unsweetened natural yoghurt

500g rhubarb, cut into 5 cm large pieces cut on the angle

1 ½ cup raw sugar, extra for sprinkling

Pinch salt

½ cup pistachio nuts, shelled

1 ½ cup flour

2 tsp baking powder

2 eggs

1 orange, zest and 1 Tbsp orange juice

Method

Preheat the oven to 180C

Grease 18-20 cm round cake tin, greased lightly and lined with baking paper.

Toss the rhubarb with ½ cup raw sugar, 1 tablespoon butter and pinch of salt.  Spread over a lined baking tray and roast in the oven for 10-15 minutes. Remove and set aside.

In a food processor, finely blend the pistachios.

Add the flour and baking powder and blend to combine. Remove from the food processor and set aside.

Add the softened butter and sugar into the food processor bowl and mix until light and fluffy.

Add eggs one at a time and blend well.  

Add the zest and juice of the orange, blend lightly to combine.

Alternate adding the yoghurt with flour blending gently in between,

Remove from the processor and spread half the mixture into the tin, add half the rhubarb and cover with remaining cake batter and then finish with rhubarb, sprinkle with more sugar over top of cake.

Bake for 40 minutes and check with a skewer, if comes out clean remove from the oven. If not continue cooking until done.

Remove and cool in the tin before removing.