Pistachio-and-yoghurt cake

Pistachio-and-yoghurt cake

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • 20 minutes
  • 50 minutes
  • Badsberg Special Late Harvest 2014


  • 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 butte, melted
  • Icing sugar, for dusting

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 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.”

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes


  • default
    October 13, 2019

    Recipe worked out perfectly.

  • default
    February 15, 2016

    I tried this in early Jan for the first time and it was a hit! Since then, my friends crave it! And I’ve made it 5 other times for different occasions for them! Each time it’s a winner! So simple and easy to make – fluffy and even better the day after it’s baked!