PISTACHIO AND CHERRY SQUARES
90 g unsalted butter, softened
500 g puff pastry
165 g caster sugar
3 eggs
300 g Greek Yogurt
300 g shelled pistachio nuts, ground
1 ½ tsp baking powder, sifted
1 tsp ground cinnamon, sifted
150 g glace cherries halved
Icing sugar for decoration
1
Butter and line a 25cm square tin; preheat the oven to 190C/Gas5; cut a square of puff pastry to fit the base of the tin and lay it in place
2
Cream together the butter and sugar in a food processor, then add the eggs one at a time, followed by the yogurt; add the ground pistachios, baking powder and cinnamon; smooth the mixture on top of the pastry, scatter over the cherries and bake for 30-35 minutes until golden and firm; leave to cool
3
Carefully lift the cake out of the tin using the paper sides; dust the top with icing sugar; trim the sides, then cut into about 16 squares; the cake will keep well in an airtight container for several days
