Pistachio lovers, look here! Today I’m presenting the recipe for pistachio yogurt bundt cake without butter and oil. An easy and quick pistachio cake to prepare, perfect from breakfast to snack! I’ll explain my step-by-step recipe and the video recipe you can find below the first photo.
The pistachio is super loved by my family, especially by Luca, who is literally crazy about it. This recipe is dedicated to all the people who consume pistachio in all its forms. I thought of an easy-to-prepare pistachio dessert, with few ingredients to unleash the unique flavor of pistachio in this cake. I chose the bundt shape for this dessert. We’ll prepare a bundt cake with a 9-inch mold, perfect to consume in a few days. If you don’t have a bundt mold, you can use a rectangular or round mold from 9 to 10 inches.
I’ve added a nice drizzle of Fabbri 1905 pistachio cream to give more taste and indulgence to the pistachio bundt cake we’re about to make together. On the blog you’ll find many other recipes with pistachio cream: from pistachio cream muffins, soft and creamy center, to pistachio french toast roll ups. The pistachio tiramisu without whipped cream and eggs is a must-try. Don’t miss pistachio cookies, pistachio cream biscuits, easy and quick to make, so delicious they’ll disappear once served. Lastly, pistachio pan brioche truffles are delightful soft-centered balls.
Every link below will take you directly to the recipe you choose to read on my blog. If you have any pistachio recipes you’d like me to try and share on the blog, you can send an email to lericettedibeagmail.com or message me on the blog’s social profiles.
I’ll remind you that I wait for you every morning in the blog’s group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day together with a sweet or savory treat!
Let’s move on to the recipe for pistachio yogurt bundt cake with pistachio cream!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All Seasons
- Energy 222.30 (Kcal)
- Carbohydrates 35.51 (g) of which sugars 13.44 (g)
- Proteins 7.39 (g)
- Fat 6.56 (g) of which saturated 1.04 (g)of which unsaturated 1.99 (g)
- Fibers 3.87 (g)
- Sodium 87.31 (mg)
Indicative values for a portion of 75 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 Soft and Delicious Pistachio Yogurt Bundt Cake
- 1 3/4 cups flour (for soft cakes)
- 1/4 cup potato starch (or cornstarch)
- 2 eggs (at room temperature)
- 1 cup oz pistachio yogurt (in my case, lactose-free)
- 2/5 cup brown sugar
- 1 packet baking powder (not vanilla flavored in my case)
- 1 smidgen vegetable oil (to grease the bundt cake mold)
- 1 pinch salt
- 1.8 oz pistachio cream (softened in a water bath)
- to taste powdered sugar (optional)
- to taste pistachio crumbs (optional)
Make sure to keep the pistachio yogurt at room temperature for about 10 minutes before using it in this recipe. As you can easily tell from the photos, I’ve chosen not to add powdered sugar because I’m not a big fan of it and it gets absorbed by the pistachio cream, disappearing. If you wish to add it, do so just before serving the pistachio bundt cake at the table.
As for the pistachio crumbs, I recommend adding them only when you are about to serve the dessert. That’s why I have listed it as an optional ingredient. It’s not always available at home, and not everyone likes to bite a soft cake and find crumbs inside.
Tools to Prepare the Pistachio Bundt Cake without Butter or Oil
- 1 Bowl
- 1 Kitchen Scale
- 1 Mixer
- 1 Spatula
- 1 Bundt Cake Mold
- 1 Oven
- 1 Teaspoon
- 1 Sieve
- 1 Saucepan
Steps for the Recipe Pistachio Yogurt Bundt Cake and Pistachio Spread
I start the preparation by preheating the oven to 350°F in static mode, so it will be hot enough to bake the pistachio yogurt cake. I take the bowl and weigh all the indicated ingredients. The eggs should be at room temperature, they work better and become nice and creamy.
I pour the brown sugar into the bowl, crack the eggs and add them along with a pinch of salt. With the mixer, at medium-low speed, I start working until I create a nice dense and whitish foam. I then add the pistachio yogurt and continue working the liquids. I turn off the mixer.
I sift the flour with the potato starch, or cornstarch, and add the baking powder, preferably not vanilla flavored, using a spoon and a small sieve. I resume the mixer and incorporate the flours into the liquids, keeping the speed very low.
I take the 9-inch bundt cake mold and lightly grease it with vegetable oil, patting it with a piece of kitchen towel. I pour the batter into the mold, leveling its surface. I sprinkle with brown sugar which, as my grandma says, will create that nice crust we love so much.
I bake and let it cook in the center of the oven for 28-30 minutes at 350°F. Always test with a toothpick before turning off the oven. My pistachio yogurt bundt cake was ready at 28 minutes. I then let it cool completely before removing it from the mold to ensure it doesn’t break during this phase.
Always place a plate over the mold and invert the cake after gently separating the edges with a knife. Then, with another plate, invert again and here it is, our fragrant and delicious pistachio bundt cake.
I heat a little water in a saucepan and immerse the jar of Fabbri 1905 pistachio cream. Using a teaspoon, I drizzle the cream over the cake, creating delicious pistachio streaks. If you wish, you can add pistachio crumbs and powdered sugar before serving this delicious cake at the table.
All that’s left is to wish you a good appetite and remind you that I look forward to seeing you every day here on my blog with many easy, quick, and delicious recipes like this one!
Storage, Tips, and Variations for the Pistachio Bundt Cake Recipe
Storage: you can store the pistachio yogurt bundt cake in a cake container with a lid for a couple of days. Of course, I recommend not adding the pistachio cream right away if you’re not sure you’ll eat it in a day. It would become dry and less delicious. The same goes for powdered sugar, add it only just before slicing the cake and serving it to your family or guests.
Tips for making a soft pistachio bundt cake: make sure to sift the flours well before incorporating them into the mixture of eggs, yogurt, and sugar. Eggs should be at room temperature, so they work better. Keep the yogurt at room temperature for about 10 minutes before using it to make this dessert.
Recipe variations: you can substitute white sugar for brown sugar. You can choose not to add pistachio cream if you don’t have it and simply sprinkle with classic powdered sugar before serving the cake.
