Elderflower & Pistachio Cake – Recipes – Anna Jones
I thought I’d start with a cake, as you can’t go wrong with a cake. I’ve written books and articles but starting this blog feels different, I’ve been staring at a blank screen for some time...
Ingredients
- 125g butter, at room temperature
- 125g Greek yoghurt
- 250g unrefined light brown sugar or coconut sugar
- 250g pistachio nuts
- 200g polenta
- 1 teaspoon baking powder
- grated zest and juice of 1 unwaxed lemon
- 3 organic or free-range eggs
- 150ml elderflower cordial
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