Ingredients
250g unsalted butter, chopped, softened, plus extra, to grease
2 cups self-raising flour, plus extra, to dust
2 tsp vanilla bean paste
Finely grated zest and juice of 1 orange, plus 2 tsp extra fresh orange juice, for icing
1 cup caster sugar
3 eggs, separated
½ cup pistachio kernels, finely chopped
1 tsp baking powder
¾ cup Greek-style yoghurt
½ cup reduced sugar dried cranberries, finely chopped, plus ½ cup extra, to decorate
¼ cup icing sugar mixture, sifted, plus extra, to dust
Method
-
Preheat oven to 180°C. Grease a 24cm bundt chiffon cake tin with butter and dust with flour, shaking off excess.
-
Put chopped butter, vanilla, orange zest and sugar in the bowl of an electric mixer and beat on high until light and fluffy.
-
Beat in egg yolks until well combined. Fold in pistachios, baking powder, yoghurt, cranberries, orange juice and flour.
-
Put eggwhites in a large bowl and whisk until soft peaks form. Fold into batter in 2 batches. Spoon mixture into prepared tin and bake for 1 hour or until golden and cooked through when tested with a skewer.
-
Turn out cake onto a wire rack and set aside for 30 minutes or until cooled to room temperature.
-
Meanwhile, to make icing, put icing sugar and extra orange juice in a medium bowl, mixing until smooth. Drizzle icing on top of cooled cake, then scatter over extra cranberries. Serve dusted with extra icing sugar.