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Pistachio and yoghurt spice cake

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Entertaining is made easy thanks to this Pistachio and yoghurt spice cake. Perfectly layered with whipped ricotta, it's a mouthwatering treat you won't be able to resist.

  • Serves8
  • Cook time25 minutes
  • Prep time30 minutes
Pistachio and yoghurt spice cake

Ingredients

  • 1½ cups (225g) plain flour
  • 1½ tsp baking powder
  • 1 tsp ground cardamom
  • 1 cup (140g) unsalted pistachios, coarsely chopped
  • 180g Flora Salt Reduced
  • 1 cup (220g) caster sugar
  • 2 tsp finely grated lemon rind
  • 2 eggs
  • 1 cup (280g) Greek-style yoghurt
  • ¼ cup (60ml) honey
  • 150g Flora Salt Reduced, extra
  • 1¼ cups (300g) ricotta
  • Lemon zest, to serve
  • Honey, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease two 20cm (base measurement) round cake pans and line the bases and sides with baking paper. Combine the flour, baking powder, cardamom and three-quarters of the pistachio in a bowl.
  2. Step 2

    Use an electric mixer to beat the Flora Salt Reduced, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and gently stir to combine. Fold in the yoghurt until just combined. Spoon the mixture evenly among the prepared pans and smooth the surface. Bake for 25 mins or until a skewer inserted in the centre of the cakes comes out clean. Set aside in the pans for 5 mins before transferring to a wire rack to cool completely.
  3. Step 3

    Use an electric mixer to beat the honey and extra Flora Salt Reduced in a clean bowl until smooth. Fold in the ricotta.
  4. Step 4

    Place 1 cake on a serving platter. Use a large serrated knife to level the top. Spread with half the ricotta mixture. Top with the remaining cake and spread with the remaining ricotta mixture. Sprinkle with the lemon zest and remaining pistachio. Drizzle with extra honey to serve.

    Pistachio and yoghurt spice cake

    Pistachio and yoghurt spice cake
    • Serves8
    • Cook time25 minutes
    • Prep time30 minutes
    Ingredients
    • 1½ cups (225g) plain flour
    • 1½ tsp baking powder
    • 1 tsp ground cardamom
    • 1 cup (140g) unsalted pistachios, coarsely chopped
    • 180g Flora Salt Reduced
    • 1 cup (220g) caster sugar
    • 2 tsp finely grated lemon rind
    • 2 eggs
    • 1 cup (280g) Greek-style yoghurt
    • ¼ cup (60ml) honey
    • 150g Flora Salt Reduced, extra
    • 1¼ cups (300g) ricotta
    • Lemon zest, to serve
    • Honey, extra, to serve
      Description

      Entertaining is made easy thanks to this Pistachio and yoghurt spice cake. Perfectly layered with whipped ricotta, it's a mouthwatering treat you won't be able to resist.

      Method
      1. Step 1

        Preheat oven to 180°C. Grease two 20cm (base measurement) round cake pans and line the bases and sides with baking paper. Combine the flour, baking powder, cardamom and three-quarters of the pistachio in a bowl.
      2. Step 2

        Use an electric mixer to beat the Flora Salt Reduced, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and gently stir to combine. Fold in the yoghurt until just combined. Spoon the mixture evenly among the prepared pans and smooth the surface. Bake for 25 mins or until a skewer inserted in the centre of the cakes comes out clean. Set aside in the pans for 5 mins before transferring to a wire rack to cool completely.
      3. Step 3

        Use an electric mixer to beat the honey and extra Flora Salt Reduced in a clean bowl until smooth. Fold in the ricotta.
      4. Step 4

        Place 1 cake on a serving platter. Use a large serrated knife to level the top. Spread with half the ricotta mixture. Top with the remaining cake and spread with the remaining ricotta mixture. Sprinkle with the lemon zest and remaining pistachio. Drizzle with extra honey to serve.