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!
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
- 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
- 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.
- 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.
- 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!