|Plain flour||225 Gram|
|Caster sugar||190 Gram|
|Orange||1 Small (Use Zest And Juice)|
|Baking powder||1 1⁄2 Teaspoon|
|Whole milk yogurt||125 Gram|
|Melted butter||60 Gram, cooled|
|Eggs||2 , lightly beaten|
|Clear honey||2 Tablespoon|
|Pistachios||20 Gram, finely chopped|
Preheat the oven to 180°C/gas 4.
Butter and line a 1kg loaf tin.
In a large bowl, stir together the flour, sugar, sultanas, orange zest, baking powder and salt.
In a jug, whisk the yogurt, butter and eggs.
Add this to the dry ingredients; stir until smooth.
Spoon into the tin, smooth the top and bake for 40-45 minutes.
Meanwhile, combine the orange juice and honey in a small pan; simmer until reduced by a third.
When the cake comes out of the oven, pierce the top several times and pour over the syrup.
Scatter on the nuts; cool in the tin before removing.