Delicious recipe for pistachio yogurt cake with figs and honey
ingredients :
- Salt-free butter = 100 grams
- Olive oil = 100 cc
- Eggs = 3 pieces
- Greek yogurt = 200 grams plus some for serving
- Pistachio kernels = 200 g
- Flour = 150 grams
- Baking powder = 2 teaspoons
- Salt = 1/4 teaspoon
- Granulated sugar = 150 grams
- Figs = fresh 6 pcs
- Honey = 2 or 3 spoon soup
Instruction :
Grease a 20 cm deep round cake tin with butter. Cover the bottom with a thin layer of parchment paper. Preheat the oven to 160 degrees Celsius.
Melt the butter in a saucepan and then pour it into a large bowl. Pour the oil in it and let it cool for a few minutes. Add the eggs and yogurt to the bowl and stir until smooth.
Pour 150 grams of pistachios with 1 tablespoon of flour in a food processor, stir it until it becomes fine and sandy. If you do not have a food processor, the best way to chop pistachios is to put them in a plastic bag, ventilate them, and then chop them with a rolling pin. Add the pistachios, baking powder, salt and sugar to the butter mixture and then stir the mixture with a spatula or metal spoon until well combined. Pour the dough into the mold and smooth the surface.
Bake the cake for 45 minutes or until golden and puffy, using a skewer or toothpick in the middle of the cake to try it. Cool the cake in its own mold for 15 minutes, then transfer it to the cooling rack.
When ready to serve (you can eat hot or cold, but hot is better), place the cake on a special plate. Cut the figs in half and put some of them on the cake. Pour two tablespoons of honey with the fruit on the cake, then pour the rest of the pistachios on it. Serve it with the rest of the figs and a little yogurt next to it. This cake can be eaten for a few days after baking.
Tip: When buying figs, look for darker and larger figs that smell good. Otherwise, you can use pomegranate seeds or fresh raspberries and pour them on the surface of the cake.