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Yogurt And Pistachio Cake

Yogurt and Pistachio Cake recipe image
This elegant Yogurt and Pistachio Cake is a delightful balance of nutty richness and subtle tang. The cake features a delicate crumb achieved by folding whipped egg whites into a smooth batter enriched with extra virgin olive oil and creamy yogurt. Toasted pistachios provide a fragrant, earthy backbone to the flavor profile. It is an ideal dessert for tea time, brunch gatherings, or as a sophisticated finish to a Mediterranean-inspired meal. The texture is moist yet light, ensuring every bite is satisfying without being heavy. This recipe highlights the natural flavors of high-quality ingredients, making it a perfect choice for those who appreciate classic baking techniques with a fresh, modern twist.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 254.7
Dietary: Vegetarian
Description
This elegant Yogurt and Pistachio Cake is a delightful balance of nutty richness and subtle tang. The cake features a delicate crumb achieved by folding whipped egg whites into a smooth batter enriched with extra virgin olive oil and creamy yogurt. Toasted pistachios provide a fragrant, earthy backbone to the flavor profile. It is an ideal dessert for tea time, brunch gatherings, or as a sophisticated finish to a Mediterranean-inspired meal. The texture is moist yet light, ensuring every bite is satisfying without being heavy. This recipe highlights the natural flavors of high-quality ingredients, making it a perfect choice for those who appreciate classic baking techniques with a fresh, modern twist.
Ingredients
  • 1 cup Raw, unsalted pistachios
  • 1 cup Flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 6 Eggs, separated, at room
  • 1 1/4 cup Sugar
  • 3/4 cup Yogurt
  • 1/2 cup Extra virgin olive oil
Directions
  1. 1
    Preheat oven to 300 degrees.
  2. 2
    Toast pistachios in the oven until crisp but not brown, about 15 minutes.
  3. 3
    When cool enough to handle, rub pistachios between your hands or towels to remove the outer skins, then grind them finely in food processor.
  4. 4
    Add the flour, soda, and salt to the processed pistachios and process briefly.
  5. 5
    Butter and flour a 10-inch springform pan.
  6. 6
    Increase oven temperature to 350 degrees.
  7. 7
    In a mixer, beat the egg yolks with 1/2 cup of the sugar until pale yellow and thick ribbons form.
  8. 8
    Mix in the yogurt, then the olive oil.
  9. 9
    With a spatula, fold in the reserved flour and pistachio mixture.
  10. 10
    Beat the egg whites to soft peaks, add remaining 3/4 cup sugar and beat to stiff peaks.
  11. 11
    Fold egg whites into the batter gently.
  12. 12
    Pour batter into prepared pan and bake 45 to 55 minutes, or until done.
  13. 13
    Cool on a rack, remove from pan and serve with drained yogurt, honey and chopped pistachios.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 254.7kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2443.1mg102%
Total Carbohydrate 52.9g18%
Dietary Fiber 3.6g15%
Sugars 4.7g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Toasting the pistachios at a lower temperature (300 degrees) prevents burning while ensuring they become crisp and fragrant.

Rubbing the toasted pistachios in a clean kitchen towel helps remove the thin skins, which can sometimes impart a bitter taste.

Ensure eggs are at room temperature for better volume when whipping the whites and yolks.

Serve with plain yogurt, honey, and additional chopped pistachios for garnish.

Keywords: cake, pistachio, yogurt, olive oil, egg whites, sponge cake, mediterranean, dessert, baking, nutty, light, airly, springform, whipped, toasted, flour, sugar, vanilla, brunch, tea time
Read it online: https://www.chefs-mate.com/recipe/yogurt-and-pistachio-cake/