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Ontario Yogurt, Rhubarb and Pistachio Cake https://www.metro.ca/userfiles/image/recipes/gateau-yogourt-rhubarbe-pistaches-11577.jpg PT20M PT45M PT1H05M
Preheat your oven to 350°F (180°C).In a medium mixing bowl, combine melted butter, honey, lemon juice and granulated sugar and mix until sugar is nearly dissolved and smooth.Add the yogurt, baking powder and almond flour and stir until combined thoroughly. Gently fold in your all-purpose flour, taking care not to over mix.If you do not have a non-stick tart pan, brush the pan with butter or cooking spray. Pour the batter evenly into the pan and smooth out until it is an even layer.Sprinkle the pistachios evenly over the top and then arrange the rhubarb on top (I like to lay mine on a diagonal but use whichever pattern you prefer).Sprinkle the top with sugar.Place the cake in the middle rack of the preheated oven and bake for 35 - 45 minutes or until the centre is just slightly moist.Remove the cake and allow it to slightly cool in the pan.Serve the cake with whipped cream and fresh mint (optional).Source: Savour Ontario
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1 non-stick, 12 inch rectangular, loose bottom tart pan 1/4 cup (60 ml) Ontario butter, melted, then cooled 1/4 cup (60 ml) granulated sugar 2 tablespoons (30 ml) liquid honey 3/4 cup (180 ml) all purpose flour 1/3 cup (80 ml) almond flour 1 teaspoon (5 ml) baking powder 1 tablespoon (15 ml) fresh lemon juice 1/2 cup (125 ml) Ontario plain yogurt 2% (full fat) 4 stalks local rhubarb, cut into thin strips 1/2 cup (125 ml) crushed pistachios 1 tablespoon (15 ml) powder sugar springs fresh mint (optional) whipping cream to serve (optional)
Ontario Yogurt, Rhubarb and Pistachio Cake

Ontario Yogurt, Rhubarb and Pistachio Cake

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6
Desserts
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    non-stick, 12 inch rectangular, loose bottom tart pan
  • 1/4 cup
    (60 ml)
    Ontario butter, melted, then cooled
  • 1/4 cup
    (60 ml)
    granulated sugar
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  • 2 tablespoons
    (30 ml)
    liquid honey
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  • 3/4 cup
    (180 ml)
    all purpose flour
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  • 1/3 cup
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    almond flour
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  • 1 teaspoon
    (5 ml)
    baking powder
  • 1 tablespoon
    (15 ml)
    fresh lemon juice
  • 1/2 cup
    (125 ml)
    Ontario plain yogurt 2% (full fat)
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  • 4 stalks
    local rhubarb, cut into thin strips
  • 1/2 cup
    (125 ml)
    crushed pistachios
  • 1 tablespoon
    (15 ml)
    powder sugar

  • springs fresh mint (optional)

  • whipping cream to serve (optional)
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Imprimer ma sélection

Preparation

Preheat your oven to 350°F (180°C).

In a medium mixing bowl, combine melted butter, honey, lemon juice and granulated sugar and mix until sugar is nearly dissolved and smooth.

Add the yogurt, baking powder and almond flour and stir until combined thoroughly. Gently fold in your all-purpose flour, taking care not to over mix.

If you do not have a non-stick tart pan, brush the pan with butter or cooking spray. Pour the batter evenly into the pan and smooth out until it is an even layer.

Sprinkle the pistachios evenly over the top and then arrange the rhubarb on top (I like to lay mine on a diagonal but use whichever pattern you prefer).

Sprinkle the top with sugar.

Place the cake in the middle rack of the preheated oven and bake for 35 - 45 minutes or until the centre is just slightly moist.

Remove the cake and allow it to slightly cool in the pan.

Serve the cake with whipped cream and fresh mint (optional).

Source: Savour Ontario

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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