Amalfi lemon, olive oil and pistachio cake with yoghurt

Preheat the oven to 160 C.

Line 6 x 4 inch loose bottomed cake tins with parchment and set aside.

In a bowl, add the caster sugar, brown sugar, olive oil and lemon zest and mix until emulsified. In a separate bowl, mix the ground almonds, polenta, pistachio and baking powder until evenly distributed. Add the wet ingredients to this, along with the eggs and mix to a wet cake batter. Spoon the mix into the mini cake tins and bake in the oven for 50 minutes until set.

While the cakes are baking, add the sugar, water, lemon juice and zest into a pot and bring to the boil, then remove from the heat and allow to cool.

Remove the cakes from the oven and, using a skewer, poke holes all across the top of the cakes. Spoon the syrup evenly across the cakes and leave to soak in the fridge overnight.

For the yoghurt, mix the yoghurt and icing sugar together. Place a sieve lined in a cloth over a bowl and spoon the yoghurt mix in. Leave in the fridge overnight to remove excess liquid.

Next day, Turn the cakes out onto a wire rack. Spread the yoghurt on top of each and garnish with lemon zest, chopped pistachio and soft green herbs. To hang the yoghurt:

Place a yellow j-cloth or piece of muslin over a sieve and set the sieve over a small bowl.

Spoon the yoghurt into the j-cloth and tie the corners together. Place into the fridge for at least 2 hours or until it is thick like cream cheese and has released its whey.

Remove from the j-cloth and store in an airtight container to use whenever you need.