Pistachio and yoghurt spice cake
This Pistachio and Yogurt Spice Cake features a rich, nutty pistachio flavor enhanced by creamy Greek yogurt and ricotta, with a hint of cardamom. It's a moist, aromatic cake, perfect for dessert or breakfast.
Cook time 25 min
Prep time 30 min
Ingredients:
1.50 cups all-purpose white wheat flour1 tsp baking powder
1 tsp cardamom
1 cup pistachio nuts
1 cup sugar
2 eggs
1 cup greek yogurt
1 cup ricotta cheese
The Pistachio and Yogurt Spice Cake is a delightful fusion of rich, nutty pistachio flavor with the creamy goodness of Greek yogurt and ricotta cheese. Infused with a hint of cardamom, this cake offers a unique taste that's perfect for dessert or even a special breakfast treat. Follow this recipe to create a moist and aromatic cake that will impress anyone who takes a bite.
Instructions:
This Pistachio and Yogurt Spice Cake is a true celebration of flavors and textures. The pistachios add a lovely crunch, while the combination of Greek yogurt and ricotta ensures the cake stays moist and rich. Perfect for any occasion, this cake is bound to become a favorite in your baking repertoire. Enjoy it with a cup of tea or coffee, or serve it as a lavish end to a special meal.
Pistachio and yoghurt spice cake FAQ:
The baking time for this cake is approximately 45-50 minutes at 350°F (175°C). The cake is done when a toothpick inserted into the center comes out clean.
A good indicator that the cake is done is a golden-brown color on top and a toothpick test. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.
Yes, you can store leftover cake in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to a week. For longer storage, consider freezing it for up to 2-3 months.
You can use sour cream or any dairy or non-dairy yogurt as a substitute for Greek yogurt in this recipe. Ensure the alternative has a similar texture for the best results.
An 8-inch round cake pan is recommended for this recipe. If you use a different size, adjust the baking time accordingly.
Cooking Tips:
- Make sure to finely grind the pistachio nuts to evenly distribute their flavor throughout the cake.
- Use room temperature eggs, yogurt, and ricotta for smoother mixing and better texture.
- Gently fold the dry ingredients into the wet batter to avoid over-mixing and ensure a tender crumb.
- If you prefer a sweeter cake, consider adding a simple glaze made from powdered sugar and lemon juice.
- For an extra touch, garnish the cake with whole or chopped pistachios before baking or after applying the glaze.
Nutrition Facts
8 ServingsCalories 380kcal
Protein 14g
Carbohydrates 50g
Fiber 2.64g
Sugar 27g
Fat 14g
More recipes
Ginger date puddings with caramel sauce
Moist ginger date puddings topped with rich caramel sauce.
03 Jan 2026Decadent double chocolate mug brownie
A quick and easy double chocolate brownie made in a mug.
07 Jan 2026