Pistachio Rhubarb Yogurt Cake Recipes

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.

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.

Steps:

• Cut the rhubarb into 1-inch pieces and put in a small saucepan with 1/4 cup water. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamom, nutmeg, and salt. Break up any large pieces of rhubarb with a wooden spoon. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more. Remove from the heat and stir in the honey and vanilla extract. Let cool. Add the rose water.
• To serve, put 1/2 cup of yogurt in each bowl and top with a few tablespoons of the rhubarb. Scatter a few tablespoons of pistachios over the top.

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).

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.
• Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
• Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks. Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles. Bake cake until golden and springy to the touch, 20 to 25 minutes.
• Cool cake in pan on a rack 20 minutes. Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.
• Assemble trifle:
• Slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup. Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles.
• Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through). Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard.
• Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours.
• Make topping just before serving:
• Beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks. Spoon cream over top of trifle, then sprinkle with pistachios.