food for thought

by michelle

flourless almond pistachio and yoghurt cake

with 2 comments

Here’s another wondefully moist and dense dessert-like cake.

In a food processor combine 85g (3 oz) butter, 100g (3½ oz) each of brown sugar and raw sugar, 250g (8¾ oz) of  almond meal  and 1 teaspoon of ground cardamom until it has the consistency of a fine crumb. Add 3 eggs, 250 ml (8½ fl oz) natural greek-style yoghurt, 100g (3½ oz) pistachio butter (or ground pistachios) and 1 teaspoon of baking powder and process until well blended. Transfer to a prepared round cake tin and bake in 160℃ (320℉) oven for an hour or until the cake tests clean. Allow to cool in the tin. Scatter with slivers of pistachio and serve with natural greek-style yoghurt.


2 Responses

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  1. Hi Michelle

    Loved this cake. It was a great hit when I made it on the weekend

    We met Eric, bassoon player from MSO, at a party on Cup Day. Small world.

    Should we try to make a date to see each other? I assume you are still working long hours at the café.

    Caroline xx

    Caroline Kardachi

    November 8, 2012 at 8:56 am

    • Hi Caroline, It’s always good to hear my recipes work! We should definitely meet – it’s been too long. M

      michelle picker

      November 8, 2012 at 4:05 pm

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