Rhubarb and pistachio cake

Photo: Simon Lambert
Photo: Simon Lambert
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 it’s almost foolproof!

Serves 12

120g butter, at room temperature
1 cup unsweetened natural yoghurt
500g rhubarb, cut into 5cm large pieces cut on the angle
1½ cups raw sugar, extra for sprinkling
pinch salt
½ cup pistachio nuts, shelled
1½ cups flour
2 tsp baking powder
2 eggs
1 orange, zest and 1 Tbsp orange juice

Heat the oven to 180degC.

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

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

Finely blend the pistachios in a food processor.

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

Add the softened butter and sugar to 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.

Add the yoghurt alternately with flour, blending gently in between,

Remove from the processor and spread half the mixture in 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 allow to cool in the tin.

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