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Yogurt cake with marmalade and pistachios
This super moist and tasty cake is so easy to make and is packed with flavour, perfect at any time of day.
Equipment
- 20cm/8" cake tin
Ingredients
- 225 g plain flour
- 1 tsp baking powder
- 100 g caster sugar
- 75 g ground almonds
- 2 eggs
- 1 tbsp honey
- 250 ml plain yogurt
- 150 ml sunflower oil
- 1 orange
- 100 g pistachios
- 2 tbsp marmalade
- 1 tbsp water
- 100 g icing sugar
- 1 tbsp orange juice
Instructions
- preheat oven to 180C and line a 20cm/8" round baking tin
- sieve the flour, baking powder, sugar and ground almonds into a bowl and mix well
- Grind most of the pistachios almost to powder in a mortar and pestle or a coffee grinder, save some to decorate the cake
- In another bowl whisk together the eggs, honey, yogurt,oil, zest of the orange and ground pistachios
- Mix the wet ingredients into the dry ingredients and bring togetherbto form a batter
- spoon cake batter into prepared tin and bake for 45-50 minutes or until a skewer inserted into centre comes out clean and the cake is golden
- While the cake is cooling make the marmalade drizzle by heating the marmalade and water gently till marmalade melts and forms a syrup
- pierce cake all over with a skerer and drizzle over the marmalade syrup
- Make the icing glaze by mixing a tablespoon of the juice from the orange with icing sugar till you get a glaze about the thickness of double cream
- Pour the glaze over the cake
- roughly crush the remaining pistachios and toast in a dry pan for just a minute till golden and fragrant and tip out of pan immediately to stop them cooking. Sprinkle these on top of the cake
Video
Notes
This cake will keep for up to 4 days in a sealed container. it will freeze (before adding the drizzle) for up to 3 months.
Serve this yogurt cake for breakfast, with a cuppa any time or for a dessert with ice-cream on the side.
You can use plain or Greek yogurt for this recipe.
Use plain oil like sunflower, canola, vegetable or rape seed oil for a neutral flavour. Use olive oil for a distinctly olive flavour.
Nutrition
Calories: 554kcalCarbohydrates: 61gProtein: 10gFat: 31gSaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 86mgPotassium: 262mgFiber: 3gSugar: 34gVitamin A: 183IUVitamin C: 11mgCalcium: 119mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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