Pistachio and saffron cake with yoghurt glaze | Gourmet Traveller

Ingredients

• Cake
• 220 gm soft butter
• 250 gm raw caster sugar
• 3 eggs
• 1 lemon rind, finely grated
• ½ tsp saffron threads moistened in 50ml warm milk
• 265 gm sheeps’ milk or thick natural yoghurt (1 cup)
• 125 gm pistachios, finely ground
• 100 gm plain flour
• 1 tsp baking powder
• To serve: pistachio slivers
• Yoghurt glaze
• 55 gm sheeps’ milk yoghurt
• 2 tsp lemon juice
• 155 gm pure icing sugar