Lemon & Pistachio Cake with Lemon Cream Cheese Icing

1 cup shelled pistachios (blitzed to a fine meal)

325g plain flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

200g caster sugar

1 cup Greek yoghurt

⅔ cup The Good Oil extra virgin rapeseed oil

4 large eggs

Zest of 2 lemons

2 tbsp lemon juice

1 tsp vanilla extract

250g cream cheese, softened

100g butter, softened

2 cups icing sugar

Zest of 1 lemon

2 tbsp lemon juice (to taste)

2-3 tbsp chopped pistachios (Optional – for topping)

Preheat the oven to 180°C. Grease and line a 30 x 20 cm rectangular tin.

In a large bowl, whisk together the sugar, eggs, yoghurt, oil, lemon juice and vanilla until smooth. Add the flour, baking powder, baking soda, salt, lemon zest and pistachio meal, then fold gently until just combined.

Transfer the batter to the prepared tin, smooth the top, and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat the butter and icing sugar until pale and fluffy. Add the cream cheese, lemon zest and juice, mixing until just combined and smooth.

Spread the frosting over the cooled cake and finish with a sprinkle of chopped pistachios (optional).