Description
A moist, naturally sweetened pistachio yogurt cake made without flour. This gluten-free beauty is rich, tangy, and perfect for brunch or dessert—with optional lemon zest for a citrusy twist!
Ingredients
1 cup (120g) ground pistachios (unsalted, shelled)
3 large eggs
⅓ cup (80ml) maple syrup or honey
½ cup (120g) plain Greek yogurt
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
Optional: ½ tsp lemon zest
Instructions
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Preheat oven to 350 °F (175 °C). Grease and line a springform or round cake pan.
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Grind pistachios until fine (but not oily).
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In a large bowl, whisk eggs, maple syrup/honey, yogurt, vanilla, salt, and lemon zest (if using).
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Fold in the ground pistachios and baking powder until just combined.
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Pour into the pan and bake for about 30 minutes or until the center is set and top is lightly golden.
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Cool in the pan 10 minutes, then remove and let cool completely on a rack.
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Top with crushed pistachios, lemon glaze, or whipped yogurt if desired.
Notes
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Don’t over-process the pistachios or they’ll turn to nut butter.
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Use room-temperature ingredients for best results.
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Optional lemon zest adds brightness—especially lovely for springtime.
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Pairs beautifully with Greek yogurt or berry compote.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean