Greek yoghurt cake

Name: Greek yoghurt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and flour; 1 (200 g) Cup of Greek cream yoghurt; 1/2 (approx. 100 g) Cup of pistachio kernels; 200 g soft butter; 1 (approx. 240 g) Cup of sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 1 1/2 (approx. 250 g) beaker flour; 1 coated Tsp Baking Powder; 7-10 Tbsp Juice of 2 lemons; 1/2 (approx. 125 g) Cup of honey; 7-10 Tbsp Wood skewer

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and flour
1 (200 g) Cup of Greek cream yoghurt
1/2 (approx. 100 g) Cup of pistachio kernels
200 g soft butter
1 (approx. 240 g) Cup of sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
1 1/2 (approx. 250 g) beaker flour
1 coated Tsp Baking Powder
7-10 Tbsp Juice of 2 lemons
1/2 (approx. 125 g) Cup of honey
7-10 Tbsp Wood skewer

Directions

1
Grease a ring cake tin (approx. 2 l capacity) and dust with flour. Preheat the oven: (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Pour yoghurt into a bowl. Wash and dry the cup and use it as a measuring cup.
2
Finely chop the pistachios. Cream butter, sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs one by one. Stir in yoghurt. Mix the pistachios, up to 2 tbsp., with flour and baking powder, stir in briefly.
3
Fill the dough into the mould and smooth it down. Bake in a hot oven for 45-50 minutes. Let the cake cool down in the tin for about 15 minutes. Then turn over and prick several times with a wooden skewer.
4
Boil up lemon juice and honey. Sprinkle the hot ring cake with the lemon juice and honey and sprinkle with the remaining pistachios.