Pistachio, Yoghurt And Cardamom Cake – a delicious recipe with nuts, ground cardamom, unsalted butter, flour, caster sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 180u00b0C/350u00b0F.
2
Grease and line a 20cm round cake tin.
3
Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
4
Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
5
Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
6
Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
7
Cool for 10 minutes and invert cake onto a plate.
8
Peel the zest of the lime.
9
Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
10
Bring to a boil and add the lime zest and cook for 5 minutes.
11
Strain and cool slightly.
12
Pierce the cake with a few skewer holes and pour hot syrup on the cake.
870
kcal
Calories
39
g
Fat
118
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 150 g unsalted pistachio nuts, 1/2 teaspoon ground cardamom, 150 g unsalted butter (chilled and chopped), 185 g self-raising flour, and more.
Yes, Pistachio, Yoghurt And Cardamom 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.
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