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Pistachio Yogurt Cake

A light and airy cake that combines creamy yogurt with nutty pistachios for a moist and delightful dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plain yogurt Use plain yogurt for best results.
  • 1 cup sugar Adjust based on desired sweetness.
  • 1/2 cup vegetable oil
  • 3 pieces eggs Room temperature eggs work best.
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1/2 cup ground pistachios Toast for a more intense flavor if desired.
  • 1 teaspoon baking powder Leavening agent.
  • 1/2 teaspoon baking soda Leavening agent.
  • 1/4 teaspoon salt
Add-ins
  • 1/2 cup chopped dates Add for sweetness and texture.
  • 1/4 cup chopped almonds For added crunch.
  • to taste Honey For drizzling before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, whisk together the yogurt, sugar, and oil until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the chopped dates and almonds.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the pan for a few minutes before transferring to a wire rack.
  4. Drizzle with honey before serving.

Notes

Store the cake in the fridge for 3-4 days. It can also be frozen for up to 3 months. Thaw at room temperature or reheat lightly in the oven.