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Moreover, this eggless pistachio cake uses greek yogurt instead of eggs, which are a splendid substitute for eggs. I’ve been baking a lot of desserts with nuts these day and the best part is that the possibilities are endless.
Take yogurt, butter, vanilla, honey and sugar in a bowl and whisk well. Add in flour, pista powder, baking soda, salt and fold gently. If the batter is too thick, add some milk to thin it down. Now spoon the batter in the prepared pan and top with chopped pista.
The cake is eggless and makes perfect slices and taste amazing. Pistachio – 2 tblsp chopped for sprinkling on top. Preheat oven to 180 degree C. Line a loaf pan with parchment paper and set aside. Take yogurt, butter, vanilla, honey and sugar in a bowl and whisk well. Add in flour, pista powder, baking soda, salt and fold gently.
I love working with pistachios- they’re beautiful and lend a great flavor and texture to the cake. Moreover, this eggless pistachio cake uses greek yogurt instead of eggs, which are a splendid substitute for eggs.
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