By Frances
I'm on a roll with Julie Le Clerc's Favourite Cakes. I love cakes with nuts in them!
90g butter, softened
1/3 c sugar (I used organic golden)
2 eggs
1/3 c plain yoghurt
1 c gluten-free flour (I used rice)
1 tsp baking powder
2/3 c ground pistachio nuts
2 Tbs extra ground nuts
honey to drizzle

Preheat oven to 180C. Line a 20cm cake tin.
Cream butter and sugar until pale. Add eggs and beat well. Stir in yoghurt then sifted flour, baking powder and nuts.
Spread mixture into tin. Bake for 60 min or until a skewer inserted in the centre comes out clean. I used a ring tin and took less than 40 mins.
I poked holes in the top of the cake with a skewer and drizzled melted honey over the top then sprinkled with nuts. Love the colour!
I'm entering this into June's Sweet New Zealand #35, hosted by MoveLoveEat.