Pistachio And Ginger Cake

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   In a blender or food processor, place the cake margarine and sugar, and blend to a smooth cream.

3. 3

   Add the eggs one by one while beating, then add the yogurt, chopped lemon zest (or in thin strips), and the ginger.

4. 4

   Add the flour and the baking powder, sifted, to the dough. Grind the pistachios to a powder in a food processor, and add half of it to the cake batter.

5. 5

   Grease a bundt cake pan with margarine, and sprinkle with flour. Pour in the batter, and bake for 30 minutes, or until the toothpick inserted in the center comes out clean.

6. 6

   Before serving, puff the remaining pistachio powder over the cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.