Pistachio Cake

I’m having a moment with nutty, restrained cakes – the kind that feel both rustic and elegant. This pistachio cake might seem like a very luxurious cake, but it is totally worth the extra expense for the pistachios! The cake has a subtle sweetness, making it as fitting on a breakfast table as it is at teatime.

Yolandi North

Pistachio Cake

A luxurious but simple cake - perfect for any day of the week.

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Servings: 10 people

Ingredients Method Notes

Ingredients

  

• 250 g Full cream plain yogurt
• 140 g Butter (softened)
• 200 g Pistachio nuts
• 140 g Castor Sugar
• 4 Eggs
• 50 g Cake wheat flour

To Serve:

• Icing sugar for dusting
• Edible flowers
• Additional 4 Tbsp of pistachio nuts crushed with a pestle and mortar

Method

 

1. Preheat the oven to 180 °C. Grease & line a 20 cm springform tin.
2. To remove the pistachio skins, place the nuts in a small pot, cover with cold water and bring to a boil. Boil for 3 minutes, then drain. Spread the nuts out on a clean tea towel, fold the towel over them and rub gently to loosen the skins. Discard the skins and pat the peeled pistachios dry. Place the green nuts in a food processor with the 50 g cake wheat flour and pulse until finely ground.
3. In a separate bowl, whisk the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, whisking well after each addition.
5. Fold in the yoghurt.
6. Spoon the batter into the prepared tin and smooth the top.
7. Bake for 20–30 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before removing.
8. Dust with icing sugar and decorate with edible flowers before serving.

Notes

I use 2 packets of raw 100g Montagu Snacks Pistachio bags.

Enjoy!

Yolandi ♥

Images: Melanie Wessels for aZestyLife