Yogurtcakewithpistachionuts Recipes

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YOGURT CAKE



Yogurt Cake image

A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.

Provided by RUTHEY

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

1 cup butter, room temperature
2 cups white sugar
3 eggs, room temperature
1 teaspoon lemon extract
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 (8 ounce) container lemon flavored yogurt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
  • Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
  • Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.6 g, Cholesterol 87.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 289.1 mg, Sugar 36.7 g

YOGURT PANCAKES



Yogurt Pancakes image

Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! -Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

YOGURT AND PISTACHIO CAKE



Yogurt and Pistachio Cake image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 1 (10-inch) cake

Number Of Ingredients 8

1 cup raw, unsalted pistachios
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
6 eggs, separated, at room temperature
1 1/4 cups sugar
3/4 cup yogurt
1/2 cup extra virgin olive oil

Steps:

  • 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.

YOGURT CAKE WITH PISTACHIO NUTS



Yogurt Cake With Pistachio Nuts image

From the Food and Cooking of Spain, Africa and the Middle East. A dessert posted for ZWT 3, North Africa and the Middle East region.

Provided by pattikay in L.A.

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 eggs, separated
1/2 cup caster sugar
2 vanilla pod, seeds from
1 1/4 cups Greek yogurt
1 lemon, juice and rind of, grated
1 tablespoon flour
1/4-1/2 cup pistachios, shelled and chopped
creme fraiche
passion fruit or fresh berries

Steps:

  • preheat oven to 350.
  • line a 10 inch square ovenproof dish with waxed paper and grease well.
  • beat the egg yolks with 2/3 of the sugar in a bowl, till pale and fluffy.
  • beat in the vanilla seeds and then stir in the yogurt, lemon rind and juice and the flour.
  • in a separate bowl, whisk the egg whites till stiff, then gradually whisk in the rest of the sugar to form soft peaks.
  • Fold the whisked whites into the yogurt mixture.
  • turn the mixture into the prepared dish.
  • place the dish in a roasting pan and pour in enough cold water to come about halfway up the outside of the dish.
  • bake in the oven for about 20 minutes till the mixture is risen and just set.
  • Sprinkle the pistachio nuts over the cake and then bake for an additional 20 minutes till browned on top.
  • serve the cake warm or cooled and chilled with creme fraiche and a spoonful of passion fruit drizzled over the top.
  • alternatively, sprinkle with a few fresh berries (your choice).

Nutrition Facts : Calories 204.7, Fat 7.2, SaturatedFat 1.6, Cholesterol 158.6, Sodium 52.7, Carbohydrate 29.9, Fiber 0.9, Sugar 26.1, Protein 6.5

SWEET POTATO-CORN CAKES WITH PISTACHIO-YOGURT SAUCE



Sweet Potato-Corn Cakes With Pistachio-Yogurt Sauce image

Sweet potato and sweet corn are combined with curry leaves and spices in these savory cakes, meant to be served alongside a creamy pistachio-yogurt sauce. For best results, you'll want to get as much liquid out of the ingredients: Salting the sweet potatoes helps, as does using fresh eggs. (If your eggs are a bit old, place them in a fine-mesh sieve over a small bowl to drain the watery part.) And don't skip blanching pistachios to get rid of their skins, or they'll retain their bitterness. These cakes are best eaten straight off the pan, paired with plain rice, or tucked into sandwiches drizzled with the pistachio-yogurt sauce, but leftovers can be reheated in the oven.

Provided by Nik Sharma

Categories     dinner, vegetables, main course

Time 45m

Yield 16 (3-inch) cakes

Number Of Ingredients 19

2 large sweet potatoes (about 2 pounds), peeled and grated
Kosher salt
1 cup fresh corn kernels (from 1 whole ear corn) or frozen kernels, thawed and drained
1 cup all-purpose flour
1 shallot, peeled and minced
12 to 15 curry leaves, chopped
1 1/2 teaspoons garam masala
1 teaspoon red-pepper flakes, such as Urfa or Maras
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly whisked
Neutral oil, such as canola or grapeseed, for frying
1/2 cup shelled, unsalted pistachios
1 cup plain Greek yogurt
2 scallions, ends trimmed and discarded
2 tablespoons lime juice
1 teaspoon honey or maple syrup
1 garlic clove, peeled
1/2 teaspoon freshly ground black pepper
Kosher salt

Steps:

  • Make the cakes: In a large bowl, toss the grated sweet potatoes with 1 teaspoon salt. Let sit, covered, for 30 minutes.
  • As the sweet potatoes sit, prepare the sauce: Set a pot of water to boil, and cover the pistachios with an inch of boiling water. Let sit for 30 minutes, until the skins turn soft and easily peel off by rubbing. Discard the skins and the water.
  • Place the pistachios in a blender or the bowl of a food processor with the yogurt, scallions, lime juice, honey, garlic and black pepper. Pulse for a few seconds until combined. Season to taste with salt. Set aside. (Sauce can be made a day ahead of time and refrigerated in an airtight container.)
  • Squeeze the grated sweet potatoes and discard the liquid. To the same large bowl, add the corn, flour, shallot, curry leaves, garam masala, red-pepper flakes and black pepper. Season with salt. Add the whisked eggs, and mix to combine.
  • Divide the mixture into 16 equal parts, and shape each one into a 3-inch disk.
  • Lightly oil a cast-iron or nonstick skillet and heat over medium-low. When the oil shimmers, cook the cakes in batches, 3 1/2 to 4 minutes per side, until golden brown and slightly caramelized. Serve warm with the pistachio-yogurt sauce.

PISTACHIO-RHUBARB YOGURT CAKE



Pistachio-Rhubarb Yogurt Cake image

The key to this recipe's moist crumb? You guessed it: yogurt. Emblazoned with thick pieces of rhubarb--in peak season in early spring--it's a next-level spring dessert. Temper the vegetable's sour notes by roasting it with sugar before baking, and add ground pistachios to the batter to unleash a sweet nuttiness. Martha made this cake on Martha Bakes episode 1103.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h5m

Number Of Ingredients 11

1 stick plus 1 tablespoon unsalted butter, room temperature, plus more for pan
2 cups plain whole-milk yogurt
1 pound rhubarb, trimmed and cut crosswise into 3-inch pieces
1 1/2 cups granulated sugar, plus more for sprinkling
1 3/4 teaspoons kosher salt
1/2 cup shelled unsalted pistachios (2 1/4 ounces)
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 large eggs, room temperature
1 1/4 teaspoons pure vanilla extract or orange-blossom water
1/4 cup confectioners' sugar

Steps:

  • Preheat oven to 400 degrees. Butter an 8-inch-round, 2-inch-deep cake pan and line bottom with parchment; butter parchment. Place 1 cup yogurt in a fine-mesh sieve set over a bowl; let drain in refrigerator.
  • Meanwhile, toss together rhubarb, 1/2 cup granulated sugar, 1 tablespoon butter, and 1/4 teaspoon salt on a rimmed baking sheet. Roast, stirring once, just until tender, about 15 minutes. Reduce oven temperature to 325 degrees.
  • In a food processor, finely grind pistachios. Add flour, baking powder, and remaining 1 1/2 teaspoons salt; pulse to combine. Beat together remaining 1 stick butter and 1 cup granulated sugar with a mixer on medium-high speed until light and fluffy. Beat in eggs, one at a time, then vanilla. Reduce speed to low and beat in flour mixture in two batches, alternating with remaining 1 cup yogurt.
  • Transfer batter to pan and smooth top. Arrange about half of rhubarb over top; refrigerate remaining rhubarb in syrup until ready to serve. Sprinkle cake with granulated sugar and bake until a tester inserted in center comes out clean, about 1 hour, 15 minutes (if browning too quickly, tent with foil). Transfer pan to a wire rack and let cool 15 minutes. Run a small sharp knife around edges. Invert onto a cutting board, then immediately flip onto rack; let cool completely.
  • Stir confectioners' sugar into drained yogurt. Chop remaining rhubarb and swirl into yogurt, along with some syrup. Serve cake with yogurt, drizzled with more syrup.

YIAOURTOPITA - YOGURT CAKE



Yiaourtopita - Yogurt Cake image

Wonderful sweet cake from The Book of Greek Cooking by Lesley Mackley(present from my second cousin.)

Provided by ThatSouthernBelle

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

4 eggs, separated
1 1/2 cups sugar
1/2 cup olive oil
1/4 teaspoon baking soda
1 cup plain yogurt
1 lemon, zest of
2 1/2 cups flour
1 tablespoon baking powder
powdered sugar

Steps:

  • Preheat over to 375 F (190 C).
  • Grease and line a 9- inch round cake pan.
  • In a bowl, whisk egg yolks and sugar until creamy.
  • Gradually mix in oil.
  • Stir baking soda into yogurt.
  • Stir yogurt and half the lemon zest into egg yolk mixture.
  • Sift flour and baking powder into mixture and fold carefully.
  • Beat eggwhites until stiff but not dry, then fold into batter.
  • Pour mixture into the prpared pan.
  • Bake 40-50 minutes. Leave in pan for 5 minutes, then transfer to a wire rack to cool.
  • Dust with powdered sugar and sprinkle remaining lemon zest over the top.

Nutrition Facts : Calories 463, Fat 17.4, SaturatedFat 3.3, Cholesterol 109.7, Sodium 225.6, Carbohydrate 69.3, Fiber 1.1, Sugar 39.2, Protein 8.2

YOGURT CAKE



Yogurt Cake image

This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

  • Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
  • Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
  • In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
  • Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
  • Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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