Castella Imports

Pistachio Yogurt Cardamom Cake


1 Cup Un-Salted Pistachio Nuts
½ Tsp. Castella Ground Cardamom
5 ½ Oz. Un-Salted Butter (chopped)
1 ½ Cups Self-Raising Flour
1 ¼ Cups Super Fine Sugar
3 Eggs
⅔ Cup Plain Greek Style Yogurt
1 Lime


  1. Preheat the oven to 350° degrees F.  Grease an 8" inch round cake pan and line the base with baking paper.  Place the pistachios and cardamom in a food processor and pulse until just chopped.  Add the butter, flour and ¾ cup of the super fine sugar and pulse for another 20 seconds, or until crumbly in texture.  Add the combined eggs and yogurt and pulse again for 10 seconds, or until just combined.  Spoon the mixture into the pan and smooth the surface before baking.
  2. Bake for 45-50 minutes, or until skewer comes out clean when inserted into the center of the cake.
  3. To make the syrup, peel the zest off the lime with a vegetable peeler or zester. Remove any white pith from the zest.  Place the remaining super fine sugar and 3 ½ oz. Water in a saucepan and stir over a low heat until the sugar has dissolved completely.  Bring to a boil, the add the lime zest and cook for 5 minutes.  Strain and cool slightly.  Pierce the cake with a few skewer holes and pour the hot syrup over the entire cooled cake.

Serves 8