Pistachio Yogurt Cake with Yuzu Glaze
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, April 2012
Ingredients
1 cup shelled raw pistachios
1½ cups all-purpose flour
1 cup sugar
2 t. baking powder
½ t. kosher salt
3 large eggs
1 cup plain Greek yogurt
½ cup vegetable oil
½ t. pure vanilla extract
1 cup confectioner's sugar
2 T. yuzu juice
Instructions
Preheat oven to 350°F. Coat 10-inch round metal cake pan with cooking spray. Place pistachios in food processor; pulse until just chopped. Add flour, sugar, baking powder and salt. Pulse for another 20 seconds, or until mixed. Add eggs, yogurt, oil and vanilla. Pulse again for 10 seconds, or until just combined. Pour batter in prepared pan; bake 30-35 minutes, or until cake tester placed in center comes out clean. Prepare glaze: Combine confectioners' sugar and yuzu juice. Pour over cake while warm.
Yield
12 servings
Tags
Bread/Pastry, Chef & Child, Dessert
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