Pistachio and yoghurt spice cake

Enjoy a delectable Pistachio and Yogurt Spice Cake—a perfect blend of sweet and savory. Made with all-purpose white wheat flour, cardamom, and pistachio nuts, this cake also stars creamy Greek yogurt and ricotta cheese for an irresistibly moist texture. Perfect for any occasion!

  • 15 May 2025
  • Cook time 25 min
  • Prep time 30 min
  • 8 Servings
  • 8 Ingredients

Pistachio and yoghurt spice cake

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.

Ingredients:

1.50 cups all-purpose white wheat flour
190g
1 tsp baking powder
5g
1 tsp cardamom
5g
1 cup pistachio nuts
150g
1 cup sugar
200g
2 eggs
100g
1 cup greek yogurt
240g
1 cup ricotta cheese
230g

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal of the cake.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and cardamom. Set aside.
3. Process Pistachios: Using a food processor, grind the pistachio nuts until they are finely chopped but not turned into a paste. For added texture, you can leave a few larger pieces.
4. Mix Wet Ingredients: In a large bowl, beat together the sugar and eggs until the mixture becomes light and fluffy. This should take about 3-4 minutes. The mixture should be a pale yellow color.
5. Add Dairy: To the wet mixture, add the Greek yogurt and ricotta cheese. Continue to mix until everything is well combined and smooth.
6. Combine Dry Ingredients with Wet: Gradually add the dry ingredients into the wet mixture, and gently fold together until just combined. Be careful not to overmix the batter. Then, fold in the ground pistachios.
7. Pour Batter into Pan: Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
8. Bake the Cake: Place the cake pan in the preheated oven and bake for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should have a golden-brown color on top.
9. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
10. Serve: Once completely cool, slice and serve this delicious pistachio and yogurt spice cake. It can be enjoyed plain, or with a dollop of whipped cream or a sprinkle of powdered sugar on top.

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.

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.

Nutrition Facts
Serving Size140 grams
Energy
Calories 380kcal19%
Protein
Protein 14g10%
Carbohydrates
Carbohydrates 50g14%
Fiber 2.64g7%
Sugar 27g28%
Fat
Fat 14g17%
Saturated 3.63g12%
Cholesterol 66mg-
Vitamins
Vitamin A 54ug6%
Choline 70mg12%
Vitamin B1 0.22mg19%
Vitamin B2 0.24mg18%
Vitamin B3 0.71mg4%
Vitamin B6 0.26mg15%
Vitamin B9 30ug7%
Vitamin B12 0.44ug18%
Vitamin C 0.56mg1%
Vitamin E 0.58mg4%
Vitamin K 2.78ug2%
Minerals
Calcium, Ca 180mg14%
Copper, Cu 0.31mg34%
Iron, Fe 1.45mg13%
Magnesium, Mg 40mg9%
Phosphorus, P 250mg20%
Potassium, K 320mg9%
Selenium, Se 18ug33%
Sodium, Na 120mg8%
Zinc, Zn 1.41mg13%
Water
Water 60g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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