Pistachio Yogurt Cake

This pistachio yogurt cake was the star of my birthday this year, and it totally rose to the occasion: creamy, just sweet enough, and made with my favorite addition of all, pistachio. A light, quick recipe that made the celebration even sweeter.

Ingredients for pistachio yogurt cake – 9-inch (22 cm) round pan

For the crust:

• 2 large egg yolks.
• 70 g sugar (⅓ cup).
• 70 g melted butter.
• 140 g all-purpose flour (1 cup).
• 50 g finely ground pistachios.
• 1 teaspoon lemon zest (don't skip it).
• 5 g baking powder (½ Israeli packet, about 1 teaspoon).
• A pinch of salt.

For the yogurt cream:

• 2 large egg whites.
• 70 g sugar (⅓ cup).
• 400 g plain yogurt (I used 3% fat).
• 40 g all-purpose flour (4 level tablespoons).
• 1 teaspoon vanilla extract.
• 1 teaspoon pistachio paste or pistachio cream (add more if you want a bolder color and flavor).
• 1 teaspoon lemon juice.

Instructions

1. Preheat the oven to 350°F (180°C).
2. Start with the crust: in a wide bowl, whisk the yolks and sugar well. Add the melted butter and whisk into a smooth batter.
3. Add the flour, baking powder, ground pistachios, lemon zest and salt, and knead by hand into a ball of dough.
4. Divide the dough into 2 balls, one large and one small. Wrap the small ball in plastic wrap and keep it in the fridge until you need it.
5. Line the pan with parchment paper and press the large ball over the bottom of the pan in an even layer (try not to make the crust too thick). Put it in the fridge while you make the cream.
6. Making the cream: in the bowl of a stand mixer fitted with the whisk, whip the egg whites for about 2 minutes, until bubbles form. Add the sugar and keep whipping into a stable meringue that isn't too stiff.
7. Put the yogurt in another bowl, add the flour and whisk until there are no lumps and the flour is fully absorbed.
8. Add the lemon juice and vanilla and whisk into a smooth batter. Add the pistachio paste or cream and whisk again.
9. Fold the meringue into the yogurt mixture. Take the pan out of the fridge and pour the filling over the crust. Cut the ball of dough you kept in the fridge into small pieces and scatter them over the filling (you can also grate it on a box grater).
10. Bake for about 35 minutes, or until golden. Let it cool completely, then cover and chill overnight.
11. Dust with powdered sugar and cut into wedges.