Pistachio Honey Yogurt Cake

I absolutely love tea cakes that are not overly sweet as an afternoon snack or even the sweet end to brunch. They’re not too rich like traditional layer cakes while still satisfying the sweet tooth! This week I made an incredible pistachio honey yogurt cake that had all of the Middle Eastern dessert flavors I grew up with! I was inspired to make it when I thought Marc and I could use a snack before we had to head out for the night. We had a bit of an afternoon tea right here in NJ!

The pistachio honey yogurt cake batter all ready!
The batter was so simple to put together by hand in my mixing bowl. There was no special equipment needed here! The dry ingredients went in first, followed by the wet ingredients. Then the pistachios were folded in last. The folding was important at the end so that the batter would not become over worked.
The pistachio honey yogurt cake about to go into the oven.
I used a standard 9 inch cake pan to hold the batter, which I lined with parchment paper. It was the perfect size to bake the pistachio honey yogurt cake so that it would be perfectly golden on the outside and get baked through on the inside.
The pistachio honey yogurt cake cooling on the plate. Perfectly golden on the outside!
When the pistachio honey yogurt cake came out of the oven, it was a glorious and golden thing of beauty! I made sure to let it cool for 20 minutes so that it wouldn’t fall apart when I turned it out. To finish it off, I gave it a generous dusting of powdered sugar on top.

Oh my goodness, it was the perfect snack before we went out for the night! The pistachios were the stars here. They gave such a fantastic, salty crunch to the pistachio honey yogurt cake. The Greek yogurt made the cake crumb so incredibly tender. I loved that it had all of the Middle Eastern dessert flavors that I loved growing up from Nana Jeanie. Hope you all enjoy this wonderful treat! xoxo

Pistachio Honey Yogurt Cake
Pistachio Honey Yogurt Cake
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Pistachio Honey Yogurt Cake
Pistachio Honey Yogurt Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
2 hrs
 
Course: Dessert
Servings: 1 cake
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 3 1/3 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2/3 cup plain Greek yogurt
  • 2/3 cup canola oil
  • 3 whole eggs lightly beaten
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 3/4 cups shelled pistachios roughly chopped
  • powdered sugar as needed for dusting
Instructions
  1. Pre-heat the oven to 350 degrees. Line a 9 inch round cake pan with parchment paper and give it a liberal spray with cooking spray. 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 next. Switch to a rubber spatula and gently fold in the pistachios.
  2. Scrape the batter into the prepared cake pan and smooth it out to be even with the rubber spatula. Bake it for an hour, until it is golden on the outside and a toothpick inserted into the center comes out clean. Take it out and let it cool for about 20 minutes, then carefully turn it out onto a cake plate. Remove the parchment paper from the bottom.
  3. Allow it to cool for another 20 minutes, then dust the top liberally with powdered sugar. Slice and serve with some great tea and enjoy!

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