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    You are in: Home / Greek / Pistachio, Yoghurt and Cardamom Cake Recipe
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    Pistachio, Yoghurt and Cardamom Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Zee Merchant's Note:

    This is a great cake recipe that I got from a baking book. It's so easy to make make and tastes great! Goes great with coffee, tea or just by itself. Enjoy!

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 180°C/350°F.
    2. 2
      Grease and line a 20cm round cake tin.
    3. 3
      Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
    4. 4
      Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
    5. 5
      Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
    6. 6
      Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
    7. 7
      Cool for 10 minutes and invert cake onto a plate.
    8. 8
      Peel the zest of the lime.
    9. 9
      Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
    10. 10
      Bring to a boil and add the lime zest and cook for 5 minutes.
    11. 11
      Strain and cool slightly.
    12. 12
      Pierce the cake with a few skewer holes and pour hot syrup on the cake.

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    Nutritional Facts for Pistachio, Yoghurt and Cardamom Cake

    Serving Size: 1 (141 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 513.1
     
    Calories from Fat 237
    46%
    Total Fat 26.4 g
    40%
    Saturated Fat 11.6 g
    58%
    Cholesterol 121.6 mg
    40%
    Sodium 331.1 mg
    13%
    Total Carbohydrate 62.9 g
    20%
    Dietary Fiber 2.8 g
    11%
    Sugars 41.2 g
    164%
    Protein 9.4 g
    18%

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