Sugar and slice and all things nice, baked and served in easy pieces.
Recipe by Toni Scorgie and Nadine Waner of The Tart
Photograph by Willem De Lange
Pineapple, yoghurt and pistachio slices
- 200g butter
- 225g castor sugar
- 225g self-raising flour
- 5ml (1 tsp) baking powder
- 3 large eggs
- 30ml (2 tbsp) milk
- 1 pineapple, cut into thin slices
- 300g thick Greek yoghurt
- 125ml (½ cup) pistachios, chopped
Preheat the oven to 180°C.
To make the base, beat all the ingredients together until thick and creamy. Spread the mixture into a 23cm x 30cm lined rectangular tin and bake for 25 minutes. Remove from the oven and leave to cool.
To make the topping, spoon the yoghurt over the base and arrange the pineapple slices on top.
Sprinkle with the pistachios, slice and serve.
Instead of pineapple, use fresh figs and drizzle with maple syrup, or sprinkle with blackberries and drizzle with honey.