Pistachio & Yoghurt Cake

I was in the mood for some coffee and cake this afternoon – it was pouring with rain outside and the house was cold. I wanted to warm the place up and fill it with delicious cake baking aromas. I didn’t have the patience to leave the house for ingredients so when I happened upon this recipe from Silvena Rowe I was delighted to find everything waiting for me in the cupboards. What luck! This cake is sublime. Nutty, rich but not heavy it is just packed with flavour and body. It’s really simple to make so is guaranteed a place on my cake baking repertoire.

200g unsalted and shelled pistachio nuts
185g caster sugar
225g self-raising flour
150g unsalted butter
1/2 teaspoon ground cardamom
1/2 cup + 1 tablespoon greek style yoghurt
3 eggs (beaten)

Preheat oven to 180ºC

In a food processor, pulse the pistachios until they form a consistency of coarse breadcrumbs. Add the sugar, flour, butter and cardamom and blend to form a coarse breadcrumb texture. Tip into a large bowl then stir in the yoghurt and eggs until well combined.

Lightly grease, then flour a 20cm spring form cake tin and tip in the cake mix. Smooth the top then bake in the oven for 30 minutes. Cover the tin with foil then bake for another 20-30 minutes until a knife inserted into the centre comes out clean.

Remove and leave for 2 minutes before taking out of the cake tin to cool on a wire rack.

Once cooled, dust generously with icing sugar and serve.

A cup of coffee and an episode of The View!

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