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
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.