Pistachio Cloud Cake with Whipped Greek Yogurt Frosting

This pistachio cloud cake was developed amidst a kitchen disaster, where I ran out of ground almonds for a coffee cake. Thankfully, what I discovered was better than the original recipe. Pistachios are rich, yet delicate in texture and taste, making this gluten free cake incredibly light and fluffy and not at all one-dimensional.

Topped with the fluffiest whipped yogurt frosting and scatterings of rose, it’s the prettiest tea cake you could make for your friends or loved ones.

Dessert

Snacks

A Little Longer

Serves 10

Prep Time 10 Mins

Cook Time 40 Mins

Method

1
Preheat the oven to 160 c celsius. Lightly grease and line a medium sized loaf tin.
2
Whisk the honey, olive oil, egg yolks and lemon zest together in a small bowl.
3
Add the almond meal, ground pistachios and baking powder. Stir well to combine.
4
In a separate medium bowl, using a stand or hand mixer, whisk the egg whites until stiff peaks form.
5
Add a large spoonful of egg whites to the pistachio mixture and gently fold through until just combined. Spoon the batter into the loaf tin.
6
Bake for 35-40 minutes, or until the cake is golden brown on top and spongy when pressed. Let cool slightly in tin for 10 mins, before removing to completely cool on a wire rack for at least an hour before icing.
7
Make the frosting - using a stand or hand mixer, beat the heavy cream and vanilla extract on a medium speed until stiff peaks form. Add the maple and greek yogurt and mix again for 20 seconds or until incorporated.
8
Decorate the top of the cake with lashings of whipped frosting and a scattering of chopped pistachios and rose petals.