As much as I love a good chocolate cake, I’m always on the lookout to try new things so when I saw a recipe for a pistachio cake with yogurt and olive oil, the decision was already made. Previously I’ve made another yogurt style cake (this recipe was from a Greek cookbook) and loved it and let’s just say the Turkish version did not disappoint.
I’ve now tried out a couple of recipes from Ayla Algar’s cookbook and have found them all to be on the simpler and non-time consuming side which is always a plus when cooking.
*You must a fine quality extra-virgin olive oil, without any trace of rancid aftertaste*
Makes 1 10 inch cake
One cup pistachios
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs, separated at room temperature
1 cup sugar
3 quarter cup yogurt
1/2 cup extra virgin olive oil
1/2 teaspoon cream of tartar
Preheat the oven to 300.
Toast the pistachios in the oven until crisp, about 15 minutes. Do not let them brown. Rub them between your hands to remove as much skin as possible. Grind the nuts finely.
Butter and flour a 10″springform pan. Increase the oven to 350 degrees. Sift flour with baking powder, baking soda, and salt.
Beat egg yolks with half of the sugar until pale and very thick. Mix in the yogurt and then the olive oil. Fold in flour and nuts.
Beat egg whites with cream of tartar to soft peaks. Add remaining sugar and beat to firm peaks. Whites should look shiny and not dry and granular. Gently fold egg whites into the batter. Pour into the pan and bake 55 minutes or until done. Cool on a rack.