What you’ll need
180g butter melted
2 zest of lemons
1 cup greek yogurt
3 eggs
1 ½ cups caster sugar
2 cups The Healthy Baker Plain Flour
2 teaspoons baking powder
For the icing
2 zest and juice
as needed milk
250g cream cheese, softened
1 ½ cup pistachios, roughly chopped
¼ cup rose petals
Preheat oven to 180C and grease a 12-hole mini bundt or muffin tin.
Whisk together the melted butter, yogurt, lemon zest and juice and eggs. In a large bowl, whisk together the sugar, flour and baking powder.
Fold the wet ingredients into the dry and gently mix.
Pour mixture into the prepared tin and bake for 20 minutes or until golden brown and just firm to touch.
Let cool in the tin for 5 minutes before turning out to a cooling rack.
For the icing, combine the icing sugar, lemon juice and zest and cream cheese in the bowl of an electric mixer with paddle attachment.
Mix together for 5 minutes or until light and fluffy.
Spread across the tops of your cakes and decorate with the pistachios and rose petals.
