Corn Flour Tea Cake with Currants & Pistachios - The Cook's Cook

Ingredients

• 1 cup plus 3 tablespoons (180 grams) white rice flour or 1¾ cups (180 grams) Thai white rice flour
• ¼ cup plus 2 tablespoons (50 grams) corn flour
• ¾ cup plus 2 tablespoons (180 grams) sugar
• 8 tablespoons (1 stick/115 grams) unsalted butter, very soft
• Scant ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon xanthan gum
• ¾ cup plain yogurt (any percent fat) or slightly watered down Greek yogurt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon aniseed
• ½ cup dried currants
• ½ cup (50 grams) chopped toasted pistachio nuts