Why Make This Recipe
Pistachio Yogurt Cake is a delightful twist on traditional cake recipes. It’s gluten-free, making it suitable for those avoiding flour. The use of ground pistachios adds a nutty flavor and rich texture, while Greek yogurt keeps it moist and adds a protein boost. Plus, it’s easy to make and tastes delicious! Whether you’re looking for a snack, dessert, or treat for a special occasion, this cake is sure to impress without any guilt.
How to Make Pistachio Yogurt Cake
Ingredients:
- 1 cup (120g) ground pistachios (unsalted, shelled)
- 3 large eggs
- 1/3 cup (80ml) maple syrup or honey
- 1/2 cup (120g) plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: 1/2 tsp lemon zest (for a fresh twist)
Directions:
- Preheat the oven to 350°F (175°C). Grease a cake pan.
- In a mixing bowl, combine ground pistachios, eggs, maple syrup (or honey), Greek yogurt, vanilla extract, baking powder, and salt. Mix until well combined.
- If using, fold in lemon zest for added flavor.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving. Enjoy your guilt-free dessert!
How to Serve Pistachio Yogurt Cake
This cake is perfect to serve as is or with a dollop of whipped cream or yogurt on top. You can also add a sprinkle of chopped pistachios for a lovely crunch and presentation. Slicing it into squares or wedges makes it a perfect snack, and it pairs nicely with tea or coffee!
How to Store Pistachio Yogurt Cake
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. It also freezes well—just wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw it in the refrigerator before serving.
Tips to Make Pistachio Yogurt Cake
- Make sure your eggs are at room temperature for better mixing.
- You can adjust the sweetness by using more or less maple syrup or honey according to your taste.
- If you’re not a fan of lemon, you can omit the zest or replace it with orange zest for a different flavor profile.
- Always check your cake for doneness with a toothpick, as ovens can vary in temperature.
Variation
Feel free to add other ingredients for a twist! You can mix in some dark chocolate chips or dried fruits like cranberries for extra flavor. You can also swap Greek yogurt for another thick yogurt type, or substitute some pistachios for almonds for a different nutty flavor.
FAQs
1. Can I use other nuts instead of pistachios?
Yes! You can substitute ground almonds or walnuts for a different flavor.
2. Is there a vegan option for this cake?
Yes! You can replace eggs with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg), and use maple syrup or agave syrup for sweetness.
3. Can I make this cake ahead of time?
Absolutely! This cake is great for making ahead of time. It stays fresh and moist even after a few days. Just store it properly in an airtight container.
Pistachio Yogurt Cake
Ingredients
Main Ingredients
- 1 cup ground pistachios (unsalted, shelled)
- 3 large eggs Make sure they're at room temperature.
- 1/3 cup maple syrup or honey Adjust sweetness to taste.
- 1/2 cup plain Greek yogurt Can be substituted with another thick yogurt type.
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp lemon zest Optional, for a fresh twist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine ground pistachios, eggs, maple syrup (or honey), Greek yogurt, vanilla extract, baking powder, and salt. Mix until well combined.
- If using, fold in lemon zest for added flavor.
- Pour the batter into the prepared cake pan and spread evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.