• Cooking Time:
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  • Preparation Time:



  • 3/4 cup of not-salted cleaned pistachios
  • 1/2 teaspoon of ground cardamome
  • 1/2 cup of soft butter, diced
  • 1 1/2 cups of flour
  • 1/3 teasp of brewers' yeast
  • 3/4 cup of sugar
  • 2 eggs
  • 3/4 cup of natural yogurt
  • For the syrup:
  • zest from 1/2 a lemon
  • 1/4 cup of water
  • 1/4 cup of sugar


  • Preheat the oven to 350°F.
  • Grease and line parchement paper in a cake mold.
  • Mix coarsely the pistachios and the seeds extracted from the pods of cardamome.
  • Add the butter, the flour and the sugar.
  • Mix 20 seconds several times in order to obtain a coarse semolina.
  • Incorporate the eggs and the yogurt in the dough.
  • Mix for 10 seconds.
  • Pour it in the mold and smooth the surface.
  • Cook 30-40 min at 350°F.
  • Check cooking by plunging the point of a knife in the center of the cake; it should come out dry.
  • Let it cool and prepare the syrup during this time.
  • Peel the zest of 1/2 a lemon with a peeler.
  • In a pan, dissolve the sugar in water on low heat.
  • Then bring the syrup to a boil and add the pieces of lemon zest.
  • Keep on the burner for 5 min.
  • Prick the warm cake with a fork on top and pour on the hot syrup

Categories: European 
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