Pistachio-and-yoghurt cake
“Pistachios give this cake a lovely green tinge. It’s not too rich and is delicious with coffee.”
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 50 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 100 g shelled pistachios
- 2 tbsp sugar for the egg whites
- 3 extra-large free range eggs, beaten
- A few drops vanilla extract
- 2 cups low fat plain yoghurt
- 250 g organic unrefined brown sugar
- 350 g cake flour, sifted
- 1 tsp baking powder
- 1/2 tsp salt
- icing sugar, for dusting
- 4 tbsp Butter
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Blend the pistachios and sugar in a food processor until fine.
- In a separate mixing bowl, mix the eggs, vanilla, yoghurt and brown sugar until the sugar has dissolved.
- Sift the flour, baking powder and salt into the wet mixture, alternating with the ground pistachios and sugar.
- Gently fold in the melted butter to form a thick batter.
- Pour the batter into a greased 26 cm bundt tin and bake for 50 minutes, or until a skewer inserted comes out clean.
- Cool, then serve with dusted icing sugar.
You could enjoy this recipe too
Buy the ingredients
Add to Cart