Pistachio Spice Cake
Serves: 8-10
  • 1½ cups flour
  • 2 teaspoons baking powder
  • 1½ teaspoons La Boîte Orchidea spice blend N.34
  • Pinch salt
  • 1 cup sugar
  • 1 teaspoon grated lime zest
  • ½ cup Greek yogurt
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅓ cup pistachios, finely ground
  • Yogurt topping:
  • ½ cup Greek yogurt
  • 1 tablespoon honey
  • ½ teaspoon La Boîte Orchidea spice blend N.34
  1. Preheat oven to 350 degrees F
  2. Spray and flour a loaf pan or 8-inch springform pan
  3. In a large bowl, sift together the flour, baking powder, Orchidea spice blend and salt.
  4. In another bowl, whisk together the sugar, lime zest, yogurt, oil, eggs and vanilla until well blended.
  5. Stir the wet ingredients into the dry until well blended. Fold in the ground pistachios.
  6. Scrape batter into prepared pan and bake for about 50-55 minutes until toothpick inserted into the middle of the cake comes out clean.
  7. Let cool briefly then turn onto a cooling rack.
  8. To make yogurt topping, whisk all ingredients in a small bowl and serve alongside the spice cake.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/pistachio-spice-cake/