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Pistachio Yoghurt Cake

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Pistachio Yoghurt Cake

Pistachio Yoghurt Cake
Steven Joyce
Provided by:
total prep
Note: I love the unique texture that yogurt gives to cakes and baked goods; sort of dense but light at the same time. Here I’ve mixed it with olive oil and pistachios to make a moist and tasty Middle-Eastern-style cake that’s ideal for dessert with coffee or a glass of mint tea.

Recipe courtesy of Fresh & Easy: What to Cook and How to Cook It by Jane Hornby/Phaidon Press, 2012.

Ingredients

  • 7 tbsp unsalted butter, plus extra for greasing
  • Scant 1/2 cup olive oil
  • 3 eggs, at room temperature
  • Scant 1 cup Greek yogurt, plus extra serve
  • 1 3/4 cups shelled pistachios
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 3/4 cup superfine sugar
  • 6 fresh figs, or more if you like
  • 2 tbsp honey, plus extra to serve

Directions

  • Butter the inside of a deep 8-inch round cake pan, then line the bottom with a circle of parchment paper. Preheat the oven to 325°F.
  • Melt the butter in a pan, then pour it into a large mixing bowl. Pour in the oil and let cool for a few minutes.
  • Add the eggs and yogurt to the bowl and whisk until smooth and even.
  • Put 1¼ cups of the pistachios into a food processor with 1 tablespoon of flour and process until fine and sandy. If you don’t have a food processor, the next best thing is to put the pistachios into a food storage bag, squeeze out the air, then bash the nuts with a rolling pin until fine.
  • Add the nuts, flour, baking powder, salt and sugar to the buttery mixture, then fold together using a spatula or metal spoon until thoroughly combined. Pour the batter into the pan and even out the top.
  • Bake the cake for 45 minutes, or until evenly risen and golden and a skewer or toothpick inserted into the middle comes out clean. Cool the cake in its pan for 15 minutes, then transfer it to a cooling rack.
  • 7. When ready to serve (it can be warm or cold, but is best warm), put the cake onto a serving plate. Slice the figs in half and sit a few pieces on top of the cake. Drizzle 2 tablespoons honey over the top of the cake and fruit, then sprinkle with the remaining whole nuts. Serve with the rest of the figs* and more yogurt on the side. The cake will still be very good to eat a few days after baking.

  • *When buying figs, look for those that are dark and plump, and smell fragrant. Failing that, use fresh pomegranate seeds or fresh raspberries to scatter over the cake instead.