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Pistachio-and-yoghurt cake

50 minutes

Pistachio-and-yoghurt cake

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

100 g shelled raw pistachios
100 g sugar
3 free-range eggs
1 t vanilla extract
1 cup Woolworths low-fat plain yoghurt
100 g brown sugar
160 g cake flour
1 T baking powder
½ t salt
115 g butter, melted
Icing sugar, for dusting

Method

1. Preheat the oven to 180°C.

2. Blend the pistachios and sugar in a food processor until fine.

3. In a separate mixing bowl, mix the eggs, vanilla, yoghurt and brown sugar until the sugar has dissolved.

4. 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.

5. Pour the batter into a greased 26 cm bundt tin and bake for 50 minutes, or until a skewer inserted comes out clean.

6. Cool, then serve dusted with icing sugar.

Chef's note: “Pistachios give this cake a lovely green tinge. It’s not too rich and is delicious with coffee.”

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Choc-fudge layer cake with Rice Krispie clusters

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Three-ingredient Japanese soufflé cheesecakes

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Festive cake trio

Coconut-and-buttermilk loaf

Almond-and-maple cakes with salted maple caramel

Pistachio-and-yoghurt cake

Pistachio-and-yoghurt cake

Ingredients

Method