100 g pistachios & 3 tbsp (chopped) for garnish
300 g all purpose flour
2 tsp baking powder
150 g sugar
150 g DODONI fresh cow’s butter, melted
1 tsp vanilla extract
400 g authentic DODONI Greek yoghurt, full fat 8%
380 g icing sugar, sifted & 1 tbsp for the pistachios
2 tbsp pomegranate juice
1 pomegranate (seeds)
Preheat the oven. Weigh all the ingredients for the cake.
In a food processor finely grind the pistachios with 1 tbsp icing sugar. Transfer the pistachios into a bowl, add the flour and baking powder and mix. In another bowl beat the sugar with the melted DODONI fresh cow’s butter for 1-2 minutes, until the sugar dissolves. Add the eggs and vanilla extract and keep beating for 1 minute. Add 300 g authentic DODONI Greek yoghurt, full fat 8% and beat for another minute. Add the flour mixture and incorporate it using a baking spatula, just enough that it mixes with the liquid mixture. Pour the final mixture in a cake pan (22cm) lined with baking sheet and bake in a preheated oven at 180°C for about 50 minutes. Let it cool for 10 minutes and remove from pan. When the cake reaches room temperature (2-3 hours later), prepare the glaze. In a bowl mix 100 g authentic DODONI Greek yoghurt, full fat 8%, the icing sugar and pomegranate juice. Pour the glaze on top of the cake and sprinkle with the pomegranate seeds and chopped pistachios. Let the glaze solidify for 30 minutes and serve.
- If you wish to skip the glaze, you can increase the sugar for the cake by about 20-40 g so that it becomes sweeter by itself.
- Keep any leftover glaze in the fridge, covered, for 4-5 days. When you wish to use it up, let it reach room temperature.