Pistachio and cherry squares

Yields16 Servings
 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
 1.50 tsp baking powder, sifted
 1 tsp ground cinnamon, sifted
 150 g glace cherries, halved
 Icing sugar for decoration

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


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


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

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