Ingredients

The following ingredients have 4 Servings
  • 185g unsalted butter
  • 200g caster sugar
  • 7 tablespoons honey
  • Juice and zest of 1 lemon
  • 5 eggs, separated
  • 280g plain flour, sifted
  • 1 teaspoon baking powder, sifted
  • 1/2 teaspoon bicarbonate of soda, sifted
  • 410ml thick Greek yoghurt
  • 75g sultanas
  • 1 cinnamon stick
  • 3 tablespoons (1/4 cup) chopped unsalted pistachios

Instruction

  • Preheat oven to 160°C (not fan-forced). Grease a 23cm springform cake pan, then line the base with baking paper.
  • Beat butter, sugar and 2 tablespoons of the honey with electric beaters until light and fluffy.
  • Add rind, then add yolks one at a time, beating well after each addition. Fold in flour, baking powder and soda, then stir in 110ml of the yoghurt.
  • In a separate bowl, beat eggwhites until soft peaks form, then gently fold into mixture with sultanas. Pour into cake pan and bake for 1 hour, or until a skewer inserted into the centre comes out clean.
  • Meanwhile, combine the lemon juice, 3 tablespoons honey and the cinnamon in a saucepan, then boil for 1 minute. Remove to cool slightly.
  • Prick cake several times with a skewer and drizzle with syrup. Cool completely.
  • To serve, spread with remaining yoghurt and drizzle with remaining honey. Garnish with pistachios.