Pistachio and yogurt cake recipe

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This cake uses olive oil and low-fat yogurt instead of butter for a lighter sponge. Serve with a light Greek yogurt topping and berries to keep the fat content down

Serves10
SkillEasy
Preparation Time20 mins
Cooking Time40 mins (plus 10 mins cooling)
Total Time1 hours
Cost RangeCheap

This cake uses olive oil and low-fat yogurt instead of butter for a lighter sponge. Serve with a light Greek yogurt topping and berries to keep the fat content down

Ingredients

  • Light olive oil or low-fat spread, for oiling or greasing
  • 140g (5oz) shelled, unsalted pistachio nuts
  • 4 eggs
  • 175g (6oz) caster sugar
  • 150g (5½oz) plain low fat yogurt
  • 75ml (3fl oz) light olive oil
  • 115g (4oz) self-raising flour
  • Low-fat

crème fraîche

  • or Greek yougurt and mixed fresh berries to top

WEIGHT CONVERTER

grams
to
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Method

  1. Preheat the oven to 160°C/315°F/Gas mark 2–3.
  2. Oil a 23cm (9in) springform cake tin with a little light olive oil or use some low-fat spread.
  3. Start by finely grinding the pistachios in a food processor, then set aside.
  4. Using a free-standing electric mixer, beat the eggs and the sugar together until very pale and thick. This will take about 5 minutes, so be patient with it!
  5. Next, gently mix in the yogurt and olive oil.
  6. Now, sift in the flour and fold in using a spatula, then add the ground pistachios.
  7. Pour the mixture into the prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool. Top with crème fraîche and mixed fresh berries.
Top Tip for making Pistachio and yogurt cake

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