Pistachio Spice Cake

By Seasons in Vermont
June 4, 2018
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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

Serves: 8-10
Prep time: 30 min
Cook time: 50 min

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons La Boîte Orchidea spice blend N.34
  • 1 pinch salt
  • 1 cup sugar
  • 1 teaspoon grated lime zest
  • 1/2 cup Greek yogurt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup pistachios, finely ground
  1. Preheat oven to 350 degrees F
  2. In a large bowl, sift together the flour, baking powder, Orchidea spice blend and salt.
  3. In another bowl, whisk together the sugar, lime zest, yogurt, oil, eggs and vanilla until well blended.
  4. 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.
  5. Let cool briefly then turn onto a cooling rack.
  6. 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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