A simple recipe for pistachio cake combines toasted, ground pistachios with flour, baking soda and salt to process in a food processor. This is folded with a beaten mixture of egg yolks, sugar, yogurt and olive oil before adding beaten egg whites and sugar for baking.
Yogurt and Pistachio Cake
This easy recipe should be served with more yogurt and pistachios, as well as honey.
Prep Time: 1 hr. 15 min.
Cook Time: 1 hr. 30 min.
Ready In: 2 hr., 45 min.
- 1 cup raw, unsalted pistachios
- 1 cup flour
- 1 tsp., baking soda
- 1/2 tsp. salt
- 6 eggs, separated
- 1 1/4 cups sugar
- 3/4 cup yogurt
- 1/2 cup extra virgin olive oil
- Prepare pistachios and flour
- Prepare pan for baking
- Beat wet ingredients and sugar
Heat oven to 300 F and toast the pistachios for around 15 minutes, or until crispy. They should not be brown. Allow to cool and remove skins by rubbing, then grind them in a food processor. Add flour, baking soda and salt and process again to combine.
Apply butter and flour to a 10-inch springform cake pan. Heat oven to 350 F.
Beat the egg yolks with half a cup of sugar and combine with the yogurt and olive oil. Fold in the flour and pistachio mixture. Beat egg whites to peaks and add the rest of the sugar to beat until stiff. Add to the other ingredients.
Bake the mixture in the springform pan for between 45 and 55 minutes, then allow to cool at room temperature before serving.