Pistachio Cake

“I cannot believe this is happening. This really is a dream come true.”
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Pistachio Cake


  • 125 g butter, softened
  • 125 g natural Greek full-fat yoghurt
  • 250 g soft brown sugar
  • 200 g pistachio nuts, shells removed
  • 200 g polenta
  • 5 ml baking powder
  • Rind and juice of 1 orange
  • 3 large eggs, beaten
  • 150 ml elderflower or lime juice/cordial (divided)


  • 100 g cream cheese
  • 60 ml icing sugar
  • 15 ml elderflower or lime juice/cordial
  • 50 g pistachio nuts, shells removed and roughly chopped
  1. Preheat oven to 180ºC/160ºC fan/Gas mark 4.
  2. Grease and line a 20 cm spring form tin.
  3. In the bowl of a large electric food mixer, cream butter, yoghurt and brown sugar together.
  4. Blitz the pistachio nuts in the NutriBullet or similar electric grinder, to a fine powder.
  5. Add this and polenta, baking powder, rind and juice of 1 lemon into the mixture and blend together on low speed.
  6. Add in eggs and 75 ml elderflower or lime juice/cordial.  Mix to blend.
  7. Pour mixture into prepared pan.
  8. Bake for 45 – 50 minutes, until golden brown and a skewer comes out clean.
  9. Poke a few holes over the cake´s surface and pour over the remaining elderflower/lime juice cordial.
  10. Allow to cool in the pan for at least 20 – 30 minutes.  Remove from the pan and continue to cool.
  11. Make icing and top cake with icing.  Sprinkle over pistachio nuts.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.