Best Yogurt Cake With Pistachio Nuts Recipes

Yogurt and Pistachio Cake image

Provided by Food Network

Categories dessert

Time 2h45m

Yield 1 (10-inch) cake

Number Of Ingredients 8

1 cup raw, unsalted pistachios
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
6 eggs, separated, at room temperature
1 1/4 cups sugar
3/4 cup yogurt
1/2 cup extra virgin olive oil

Steps:

Preheat oven to 300 degrees. Toast pistachios in the oven until crisp but not brown, about 15 minutes. When cool enough to handle, rub pistachios between your hands or towels to remove the outer skins, then grind them finely in food processor. Add the flour, soda, and salt, and process briefly.
Butter and flour a 10-inch springform pan. Increase oven temperature to 350 degrees.
In a mixer, beat the egg yolks with 1/2 cup of the sugar until pale yellow and thick ribbons. Mix in the yogurt, then the olive oil. With a spatula, fold in the reserved flour mixture.
Beat the egg whites to soft peaks, add remaining 3/4 cup sugar and beat to stiff peaks. Fold egg whites into the batter. Pour batter into prepared pan and bake 45 to 55 minutes, or until done. Cool on a rack, remove from pan and serve with drained yogurt, honey and chopped pistachios.

Pistachio, Yoghurt and Cardamom Cake image

Provided by Zee Merchant

Categories Dessert

Time 1h30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

150 g unsalted pistachio nuts
1/2 teaspoon ground cardamom
150 g unsalted butter (chilled and chopped)
185 g self-raising flour
310 g caster sugar
3 eggs
1/2 cup plain yogurt
1 lime

Steps:

Pre-heat oven to 180°C/350°F.
Grease and line a 20cm round cake tin.
Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
Cool for 10 minutes and invert cake onto a plate.
Peel the zest of the lime.
Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
Bring to a boil and add the lime zest and cook for 5 minutes.
Strain and cool slightly.
Pierce the cake with a few skewer holes and pour hot syrup on the cake.

Nutrition Facts : Calories 513.1, Fat 26.4, SaturatedFat 11.6, Cholesterol 121.6, Sodium 331.1, Carbohydrate 62.9, Fiber 2.8, Sugar 41.2, Protein 9.4

Yogurt Cake With Pistachio Nuts image

Provided by pattikay in L.A.

Categories Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 eggs, separated
1/2 cup caster sugar
2 vanilla pod, seeds from
1 1/4 cups Greek yogurt
1 lemon, juice and rind of, grated
1 tablespoon flour
1/4-1/2 cup pistachios, shelled and chopped
creme fraiche
passion fruit or fresh berries

Steps:

preheat oven to 350.
line a 10 inch square ovenproof dish with waxed paper and grease well.
beat the egg yolks with 2/3 of the sugar in a bowl, till pale and fluffy.
beat in the vanilla seeds and then stir in the yogurt, lemon rind and juice and the flour.
in a separate bowl, whisk the egg whites till stiff, then gradually whisk in the rest of the sugar to form soft peaks.
Fold the whisked whites into the yogurt mixture.
turn the mixture into the prepared dish.
place the dish in a roasting pan and pour in enough cold water to come about halfway up the outside of the dish.
bake in the oven for about 20 minutes till the mixture is risen and just set.
Sprinkle the pistachio nuts over the cake and then bake for an additional 20 minutes till browned on top.
serve the cake warm or cooled and chilled with creme fraiche and a spoonful of passion fruit drizzled over the top.
alternatively, sprinkle with a few fresh berries (your choice).