Pistachio yoghurt cake
My mum used to make yoghurt cakes when we were younger, as one of her friends grew up having them in France.
Here’s a cute lil pistachio one, which makes about 4 slices.
Recipe
THE CAKE.
2 tbsp softened butter
1/4 cup white sugar
1 egg
1 tsp vanilla
1 tbsp yogurt
Splash milk
1 cup plain white flour
1/2 tsp baking powder
Salt
TO ICE.
3 tbsp pistachio cream*
400g thick greek yoghurt (mine was 2% fat)
Method
Preheat your oven to 170°C.
Whip your butter and sugar together until you have a fluffy paste, which is light in colour.
Crack in your egg and mix until you have a smooth paste, then stir through a splash of milk, and your vanilla.
Add 1 tbsp yoghurt and mix so there are no lumps.
Sift your flour into the bowl, with your baking powder, and a sprinkle of salt.
Mix with a spatula until you have a smooth cake batter.
Pour the batter into a lined/ greased round tin, with a small circumference, then bake for 15 minutes, or until it has risen, and gone slightly golden on the top.
Remove the cake from the oven, leaving it to cool down completely.
Whilst your cake cools down, melt 2 tbsp pistachio cream in a bowl until it’s runny, then stir through your yoghurt, until it’s completely mixed together.
Melt 1 more tbsp pistachio cream in a separate bowl.
Make sure the edges of your cake are perfectly round - you may need to trim the sides.
Add 2 tbsp of your pistachio yoghurt to the top of the bottom layer, spreading around evenly.
Pour over your melted pistachio cream, spreading over, then top with the top layer of cake.
Ice the whole cake with your yoghurt mix, then top with some roasted pistachios.
Notes + Variations:
*You can switch the pistachio cream for Nutella here, or even biscoff, and top with roasted hazelnuts or crushed biscuits.
