Made with AI
Pistachio Rose Yogurt Cake
50 min 585 kcal per serving Easy
Ingredients
4 Servings
- All-purpose flour180 g
- Shelled pistachios90 g
- Granulated sugar100 g
- Vegetable oil60 ml
- Large eggs2 large eggs
- Plain Greek yogurt150 g
- Whole milk80 ml
- Rose water10 ml
- Baking powder8 g
- Ground cardamom2 g
- Salt2 g
Instructions
- 1
Preheat the oven to 175°C (350°F). Line the bottom of a 20 cm (8-inch) round cake pan with parchment paper.
- 2
Finely grind 75 g of the pistachios in a food processor. Roughly chop the remaining 15 g and set them aside for the topping.
- 3
In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, ground cardamom, and salt until evenly combined.
- 4
In a large bowl, whisk the eggs and granulated sugar for 2–3 minutes, until pale and slightly thickened.
- 5
Add the vegetable oil, Greek yogurt, whole milk, and rose water to the egg mixture. Whisk until smooth and fully combined.
- 6
Add the dry ingredients to the wet mixture. Fold gently just until no streaks of dry flour remain; do not overmix.
- 7
Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved chopped pistachios evenly over the batter.
- 8
Bake for 35–42 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
