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Prep time
30 minutes
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Cook time
50 minutes
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Serves
8-10
Author Notes
Cake or bread? Either or both! Have it toasted for breakfast or top it with sweetened yogurt and have it for dessert. —Seasons in Vermont
Ingredients
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1 1/2 cups
flour
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2 teaspoons
baking powder
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1 1/2 teaspoons
La Boîte Orchidea spice blend N.34
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1 pinch
salt
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1 cup
sugar
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1 teaspoon
grated lime zest
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1/2 cup
Greek yogurt
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1/2 cup
vegetable oil
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2
eggs
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1 teaspoon
vanilla
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1/3 cup
pistachios, finely ground
Directions
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Preheat oven to 350 degrees F
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In a large bowl, sift together the flour, baking powder, Orchidea spice blend and salt.
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In another bowl, whisk together the sugar, lime zest, yogurt, oil, eggs and vanilla until well blended.
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Stir the wet ingredients into the dry until well blended. Fold in the ground pistachios.
Scrape batter into prepared pan and bake for about 50-55 minutes until toothpick inserted into the middle of the cake comes out clean.
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Let cool briefly then turn onto a cooling rack.
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To make a yogurt topping, in a small bowl, whisk together:
½ cup Greek yogurt
1 tablespoon honey
½ teaspoon La Boîte Orchidea spice blend N.34
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