This recipe is for those of you who, like me, shy away from baking. The Nest™ Bowls take centre stage here and take the fuss out of baking - you won’t even need weighing scales. All the ingredients are measured using the measuring cups, and you only need one bowl to mix everything together. You will love this cake - every time I make it, I love it a little bit more, and so does everyone who gets a slice!

Method⁠:

Preheat the oven to 170’C/150’C fan/325’F/gas 3. Line the base of a 24cm (9 inch) round springform cake tin with baking parchment. Use a little parchment to smear the butter all-round the sides of the tin and then dust with 1 teaspoon of caster sugar.
Put the pistachios in a food processor and blitz until finely ground (the same consistency as the ground almonds).
Put the lemon zest, olive oil, kefir (or natural yoghurt), caster sugar, vanilla extract, and eggs into the largest Nest™ bowl. Whisk together until completely smooth.
Add the ground almonds to the mix and then use the Nest™ sieve to sift the flour, baking powder and bicarbonate of soda into the bowl. Add the pistachios and mix until you have a smooth batter.
Transfer to the prepared cake tin and bake on the middle shelf of the oven for 50 minutes or until an inserted skewer comes out clean. Allow to cool in the tin.
When ready to serve, transfer to a serving plate, top with Greek yoghurt and pistachios.

Kathryn Bruton, JJ Recipe Editor

Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!).

Knob of butter

1 tsp caster sugar

1 cup (160g) shelled pistachios

Finely grated zest of 5 unwaxed lemons

1/2 cut + 1/4 cup (100ml) extra virgin olive oil

1/2 cup (120ml) kefir or natural yoghurt

1 cup (200g) golden caster sugar

1 tsp vanilla extract

4 eggs

2 cups (225g) ground almonds

1/2 cup + 1/4 cup (100g) white spelt flour

1 1/2 tsp baking powder