Pistachio Yogurt Cake
A gluten-free delight featuring ground pistachios and Greek yogurt, perfect for any occasion.
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.
Notes
Serve with whipped cream or yogurt on top and a sprinkle of chopped pistachios for added texture. Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. Freezes well; thaw in the refrigerator.