Pistachio and Yoghurt Cake is a modern British recipe for a classic cake made with a pistachio nut, olive oil and yoghurt batter that's decorated with a yogurt icing (frosting) and fresh fruit. The full recipe is presented here and I hope you enjoy this classic British version of: Pistachio and Yoghurt Cake.
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Pistachio and Yoghurt Cake: A British recipe for a classic cake made with a pistachio nut, yoghurt and olive oil batter served with a yoghurt icing and fresh fruit topping.
For Decoration:
100ml plain yoghurt
50g icing sugar
fresh fruit, to decorate
Method:
Finely grind the pistachio nuts in a coffee grinder or food processor and set aside.
Using an electric whisk, beat the eggs and sugar together until very pale and thick (about 5 minutes). Gently mix in the yoghurt and olive oil (or grapeseed oil). Sift over the flour and fold in with a spatula then add the ground pistachio nuts and fold these in.
Pour the resultant batter into a 23cm springform cake tin that's been greased with olive oil. Transfer to an oven pre-heated to 160°C (Gas Mark 3) and bake for about 40 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
To decorate, mix together the yoghurt and icing sugar until thick. Spread this over the top of the cake and decorate with the fresh fruit of your choice.
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