The Pistachio Cake with rice flour is nothing more than a pistachio yogurt plumcake, it’s super soft and fragrant. Perfect for breakfast, but I won’t deny that I enjoy a slice for a snack as well.
Do you know when we buy those mixed yogurt packs? They often contain pistachio yogurt, which unfortunately I don’t like, so I always ask myself: how can I use it? And so the idea came: mix the Plumcake recipe with this yogurt!
The recipe for the Plumcake is one of the most appreciated on my blog because it is easily adaptable to any yogurt flavor we have available, to make it a bit more interesting I replaced all-purpose flour with rice flour and the result is still satisfying!
Find the recipe for the Pistachio Cake in the blog’s Autumnal Desserts Collection because I selected it among those perfect recipes for breakfast or a snack. You can read the others by clicking here.
Let’s move on to the recipe of this Pistachio Cake which I hope you will like!
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 530.23 (Kcal)
- Carbohydrates 97.59 (g) of which sugars 46.86 (g)
- Proteins 14.44 (g)
- Fat 11.88 (g) of which saturated 4.51 (g)of which unsaturated 6.43 (g)
- Fibers 0.89 (g)
- Sodium 302.99 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Pistachio Cake
- 2 cups rice flour
- 2 eggs (at room temperature)
- 3/4 cup sugar
- 1 packet baking powder for desserts
- 2 cups yogurt (pistachio flavored)
- as needed chocolate chips
- as needed pistachios (chopped or whole pistachios)
- as needed sugar beads
- 1 pinch salt
- as needed vegetable oil (to grease the cake mold)
- as needed powdered sugar
Tools needed for this recipe
If you wish to purchase a 10-inch cake mold like mine, you can do so by clicking here
- Oven
- Cake Mold
- Electric Whisk
Preparation of the Pistachio Cake
To prepare the Pistachio Cake, it only takes 5 minutes to make a truly delicious dessert. Take a bowl and break the eggs into it, add the sugar and a pinch of salt and work them for a few minutes with the whisk until they become nice and frothy.
Add the two cups of pistachio yogurt, if you like its flavor a lot, you can add a little more, and continue working with the whisk. Gradually add the flour and the packet of baking powder.
At this point, our batter will be ready. Using vegetable oil, grease the cake mold and pour in our batter. A nice sprinkle of chocolate chips, sugar beads, and of course the pistachios. Mine were whole, but if you have pistachio granules, they will work great too.
Bake for about 30 minutes, always do the wooden skewer test before turning off the oven, at 350°F in static mode and with the temperature already reached beforehand.
Serve the Pistachio Cake with a nice dusting of powdered sugar.
Enjoy your meal!!!
Storage:
The Pistachio Cake can be stored in a cake container for up to 3 days, but as always, sweets in my house disappear much sooner.
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