Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180c/fan 160c/gas 4 and line a square cake tin about 20cm x 20cm with baking paper. Put 150g of the pistachios into a food processor with half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl, add the remaining sugar and beat in the butter until it is creamy. Beat in the eggs, flour and yoghurt until smooth. Add a splash of milk if the mixture needs it.
Spoon into the tin, level the top and bake for 45-50 minutes or until a skewer poked in comes out clean. Cool for 15 minutes and then turn out onto serving platter or board and peel off the paper. Leave to cool.
To make the icing, beat the butter until white and fluffy. Beat in the sugar a little at a time, then when the mix feels stiff add 4 strawberries and beat until mashed into a pulp. Beat in the remaining sugar. If the mix is still stiff beat in another strawberry.
Cover the top and sides of the cake with the icing. Whizz the remaining pistachios until finely chopped and press against the edge of the cake. Just before serving thinly slice the remaining strawberries and lay them neatly in rows on the top of the cake, each row running the other way from the one next to it.