Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
2 hr 45 min
Prep:
1 hr 15 min
Cook:
1 hr 30 min
Yield:
1 (10-inch) cake
Level:
Easy

Ingredients

Directions

Preheat oven to 300 degrees. Toast pistachios in the oven until crisp but not brown, about 15 minutes. When cool enough to handle, rub pistachios between your hands or towels to remove the outer skins, then grind them finely in food processor. Add the flour, soda, and salt, and process briefly.

Butter and flour a 10-inch springform pan. Increase oven temperature to 350 degrees.

In a mixer, beat the egg yolks with 1/2 cup of the sugar until pale yellow and thick ribbons. Mix in the yogurt, then the olive oil. With a spatula, fold in the reserved flour mixture.

Beat the egg whites to soft peaks, add remaining 3/4 cup sugar and beat to stiff peaks. Fold egg whites into the batter. Pour batter into prepared pan and bake 45 to 55 minutes, or until done. Cool on a rack, remove from pan and serve with drained yogurt, honey and chopped pistachios.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Lemony Yogurt Pound Cake

Recipe courtesy of Food Network Kitchen

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Lemon Cake

Recipe courtesy of Ina Garten

Salmon Cakes

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Best Yogurt Parfait Ever

Recipe courtesy of Ree Drummond

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories