Place the granola in a bowl, pour over yoghurt, and top with a generous spoonful or two of Veru Pistachios in Honey.

Preheat the oven to 180°C/gas mark 4. Butter a 30cm x 5cm cake tin, and line with greaseproof paper. Whisk the butter and sugar together in an electric mixer until pale and fluffy. Add the egg yolks to the mixture one by one. In a different bowl beat the ricotta with a fork. Add the lemon marmellata, pistachio nuts, and lemon zest to the ricotta mixture. In a separate bowl beat the egg whites until they form soft peaks. Fold the egg and butter mixture into the ricotta, then sieve the flour and finally fold in the egg whites. Transfer the mixture to the prepared cake tin and bake in the oven for 45 minutes or until golden brown. Insert a sharp knife in the centre and if it comes out clean the cake is ready. If it is covered in cake mixture return to the oven and bake a little longer. Remove from the tin after baking and allow to cool on a wire rack. Serve dusted with icing sugar.