Pistachio Rhubarb Yogurt Cake Recipes

Steps:

• 1. Preheat oven to 350^. Spray a 9-inch cake pan with non-stick spray then line bottom of pan with waxed paper and spray it too.
• 2. In a small bowl toss together the rhubarb, orange juice and orange zest and the brown sugar.Let set. --- In another bowl combine the lemon zest and the 1 cup sugar and rub the mixture together to make the zest release into the sugar. Let set.
• 3. In a large bowl whisk together the eggs, yogurt and the vanilla until blended and light. Add the flour, the 1 cup sugar zest mixture, baking powder and baking soda on top of the yogurt mixture and stir them together,just until combine. Blend in the oil.
• 4. Pour the mixture into the prepared pan and spread evenly. Gently spoon rhubarb mixture over top evenly. Bake about 50 minutes. Check with toothpick to see if it is done.
• 5. Remove from oven and let set in pan for 5 minutes then remove and invert onto serving plate- then invert onto wire reck to cool- so that the rhubarb is on top. When completely cool drizzle with lemon glaze, if desired; or sprinkle with powdered sugar.

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.

Steps:

• Make the cake:
• Preheat oven to 350°F. Butter and flour Bundt pan, tapping out excess flour.
• Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition. Beat in rose water and vanilla extract on medium-low speed until just combined.
• Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowl as needed. Fold in pistachios.
• Cut rhubarb crosswise into 2 1/2" pieces. Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible.
• Pour one-third of the batter into prepared pan and smooth surface. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter. Pour another third of the batter on top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.
• Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50-60 minutes. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.
• Make the rose glaze:
• Whisk powdered sugar, milk, rose water, vanilla extract, and salt in a medium bowl until well combined. Glaze should be pourable but stiff enough to hold its shape-it can be thickened with more powdered sugar or thinned with more milk if needed.
• Decorate the cake:
• Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above the cake. While glaze is still wet, sprinkle rose petals and pistachios on top.
• Do Ahead
• Cake can be baked, cooled, wrapped in plastic, and stored at room temperature up to 3 days. Glaze can be made and stored in an airtight container at room temperature up to 5 days.

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.