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Pistachio and yoghurt spice cake recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in a simple, subtly spiced cake with layers of airy cake and luscious ricotta frosting.
Ingredients:
  • 225g plain flour
  • 6.00 gm baking powder
  • 1 tsp ground cardamom
  • 140g pistachio
  • 180g Flora Salt Reduced
  • 220g caster sugar
  • 2 tsp finely grated lemon rind
  • 2 eggs
  • 280g yoghurt
  • 60ml honey
  • 150g Flora Salt Reduced , extra
  • 300g ricotta
  • Lemon zest, to serve
  • Honey, extra, to serve
Instructions:
  • Preheat your oven to 180°C. Grease two 20cm round cake pans and line them with baking paper. Mix flour, baking powder, cardamom, and three-quarters of the pistachios in a bowl.
  • Start by using an electric mixer to blend Flora Salt Reduced, sugar, and lemon zest until the mixture is light and creamy. Add in the eggs one by one, making sure to mix well after each addition. Follow this by incorporating the flour mixture and gently stirring until just combined. Then, fold in the yogurt until well incorporated. Divide the batter evenly into the pans and even out the surface. Bake for 25 minutes or until a skewer inserted in the middle comes out clean. Let the cakes sit in the pans for 5 minutes before moving them to a wire rack to cool completely.
  • In a clean bowl, use an electric mixer to blend the honey and extra Flora Salt Reduced until smooth. Gently fold in the ricotta.
  • Place the cake on a serving platter and level the top using a large serrated knife. Spread half of the ricotta mixture on top. Add the second cake layer and spread the remaining ricotta mixture. Sprinkle with lemon zest and the rest of the pistachios. Drizzle with extra honey before serving.

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