Cakes · Desserts · Snacks

Pistachio Yoghurt Cake

As I sit writing this post I am in a coffee shop, relaxing before meeting a friend and going to work.

And I’m excited to post this one as I liked how it turned out.

IMG_8288.JPG

Now a little about my job. While not glamorous, it allows me to go out with friends and do the things I want to do with my time.

Well whatever is left of it after work, which often isn’t enough.

And while this cake is not glamorous in some respects, it’s a nice little cake that can be made and eaten without wrecking your diet plans or leaving you with enough leftovers to feed a small village.

IMG_8281.JPG

Originally, I tried to make this cake with grapes in the cake, but I forgot to account for how much water grapes release when they were cooked.

You can imagine my surprise when my beautiful fluffy cake came out as a dense hockey puck. Now it smelled and tasted alright, but the texture was gummy due to the extra liquid from the grapes.

Such a shame…

IMG_8289.JPG

And it looked so pretty as well!

Oh well, back to the drawing board.

Okay so this time, grapes on the outside of the cake rather than in the batter worked much better and after a little more tweaking, we had success!

IMG_8290.JPG

So top with grapes and pistachios for a nice taste or go all out with the pistachios on the top. The recipe is calculated using the grapes to top the cake with a few pistachios, but you can also top with pistachios as well or use a mixture of both.

IMG_8282.JPG

Pistachio Yoghurt Cake

Prep time: 10 minutes

Cook time: 25-30 minutes

Total time: 40-45 minutes

Yield: 6-8 pieces

Calories per serving: 136 (for 8 slices) 

Ingredients

  • 100g / 1 cup minus 2 tbsp
    Plain flour
  • 16g/ 2 tbsp
    Cornstarch
  • 1 1/4 tsp
    Baking powder
  • 1/4 tsp
    Salt
  • 80g / 1/4 cup plus 1 tbsp
    Fat-free Greek yoghurt
  • 15 ml / 1 tbsp
    Vegetable oil
  • 20g / 2 tbsp
    Caster sugar
  • 1
    Egg
  • 2/3 cup
    Low-calorie sweetener of choice
  • 25g
    Sliced pistachios

Frosting 

  • 60g / 1/4 cup
    Fat-free Greek yoghurt
  • 20g / 1 tbsp
    Honey
  • 1/3 cup
    Low-calorie sweetener of choice
  • 5 ml/ 1 Tsp
    Vanilla extract
  • 30g
    Sliced grapes
  • 20g
    Sliced pistachios

Instructions

  1. Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a small domed baking pan/ pudding mold or a 6 inch round baking pan.
  2. Whisk together the dry ingredients in a small bowl and set aside.
  3. Whisk together the yoghurt, oil, sugar, egg, and sweetener and then fold the dry ingredients into the wet ones in two additions. Fold in the grapes and half of the pistachios and then scrape into the baking pan and bake in the oven for 25-30 minutes  (reduce to 15-20 minutes for the 6-inch pan) until a skewer inserted into the centre of the cake comes out with moist crumbs.
  4. Once cooked, remove from the oven and allow to cool on a cooling rack until completely cool.
  5. Once cooled, whisk together the yoghurt topping and spread over the cake before topping with the sliced pistachios and grapes if desired.
  6. Slice into 8 slices and then store leftovers in the fridge or in an airtight container for up to 4 days.

Nutritional Information

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 136
% Daily Value *
Total Fat 5 g 7 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 23 mg 8 %
Sodium 121 mg 5 %
Potassium 80 mg 2 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 1 g 4 %
Sugars 7 g
Protein 5 g 10 %
Vitamin A 1 %
Vitamin C 0 %
Calcium 1 %
Iron 2 %

For 6 slices, the calories are 181 calories per slice which is still pretty good actually, and even less if you reduce the pistachios on top.

Recipe Notes

The nutritional information is calculated for the recipe as written and will change depending on any substitutes you use.

For low-calorie sweeteners, the best results I have had are with erythritol/ xylitol or a sucralose-based medium. I have not tried Sukrin or any of the other ones, however, you can use these if you prefer.

For dairy-free/ vegan options, use a suitable egg replacer and replace the yoghurt with soy/ other dairy-free alternatives.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s