Pistachio Honey Yogurt Cake Recipe

Name: Pistachio Honey Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Granulated Sugar; 3-1/3 cups All-purpose Flour; 1-1/2 Tablespoon Baking Powder; 1 teaspoon Ground Cardamom; 1/4 teaspoons Salt; 2/3 cups Plain Greek Yogurt; 2/3 cups Canola Oil; 3 whole Eggs, Cracked Into A Bowl And Lightly Beaten; 2 Tablespoons Honey; 1 teaspoon Vanilla Extract; 3/4 cups Shelled Pistachios, Coarsely Chopped; Powdered Sugar, For Dusting

Servings: persons

1-1/2 cup Granulated Sugar
3-1/3 cups All-purpose Flour
1-1/2 Tablespoon Baking Powder
1 teaspoon Ground Cardamom
1/4 teaspoons Salt
2/3 cups Plain Greek Yogurt
2/3 cups Canola Oil
3 whole Eggs, Cracked Into A Bowl And Lightly Beaten
2 Tablespoons Honey
1 teaspoon Vanilla Extract
3/4 cups Shelled Pistachios, Coarsely Chopped
Powdered Sugar, For Dusting

1
1. Preheat oven to 350u00b0F. Line a 9-inch round cake pan with parchment paper and liberally spray with cooking spray.
2
2. In a large mixing bowl, whisk together the sugar, flour, baking powder, cardamom and salt. Add in the Greek yogurt and canola oil and thoroughly stir them in. Pour in the eggs, honey and vanilla extract and stir them in. Switch to a rubber spatula and gently fold in the pistachios.
3
3. Scrape the batter into the prepared cake pan and bake it for 1 hour, until it is golden on the outside and a toothpick inserted into the center comes out clean. Take it out of the oven and let it cool for about 5 minutes, then carefully turn it out onto a cake plate. Remove the parchment paper from the bottom.
4
4. When it is cool, dust the top well with powdered sugar. Then you are ready to just slice the pistachio honey yogurt cake and serve! With a great cup of tea or coffee, it doesn't get much better.

919

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup Granulated Sugar, 3-1/3 cups All-purpose Flour, 1-1/2 Tablespoon Baking Powder, 1 teaspoon Ground Cardamom, and more.

Yes, Pistachio Honey Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio Honey Yogurt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions