2015 is about a brand-new year and a brand-new start, which usually means everyone is on the lookout for “the” healthier kind of recipes. Healthy or not this cake is nice, light and ideal if you’re looking for something sweet yet subtle and great if you find yourself indulging. Plus, starting off the morning with a fragrant, nutty cake is something worth getting up for.

This cake is soft, spongy, gingery and did I mention light (due to the eggs and yoghurt of course). I used gluten-free flour as I wanted a light-textured cake, which I could eat again and again without feeling guilty. 2015 is going to be a crazy year full of new flavours, new accomplishments and to encourage confidence. In other words, welcome new experiences and cook deliciousness according to my mood. So here’s to a life without reservations.

So thank you gluten-free ginger and pistachio cake, you tasted awesome!





225 grams self-raising flour (gluten-free dessert flour)
170 grams brown sugar
180ml natural yoghurt, whipped
1 teaspoon freshly grated ginger
4 tablespoons pistachio paste
1 teaspoon baking powder
6 tablespoons margarine
1 teaspoon vanilla essence
A handful of pistachios, roughly chopped

Pistachio Paste Ingredients:

30 grams brown sugar
10ml water
1 1/2 teaspoon sesame oil
1/2 teaspoon ginger powder
15 grams ground almonds
70 grams pistachios, de-shelled


Place all the ingredients into a food processor and blend into a smooth paste and set aside.


Place the eggs and sugar into a large mixing bowl and whisk until smooth and pale. Add in the vanilla essence, yoghurt, grated ginger and pistachio paste and whisk until well combined.

Next, add in the flour and baking powder and whisk until smooth and lump-free.

Add in the margarine and whisk until silky-shiny and set aside.

Next, pre-heat the oven to 220°C.

Line a baking loaf with greaseproof paper and pour in the batter and scatter the chopped pistachios over the top and place in the oven.

Bake for 5 minutes and remove from the oven and make an incision lengthwise directly through the centre of the cake with a sharp knife.

Lower the temperature of the oven to 200°C, place the cake back in the oven and bake in the oven for a further 40 minutes.

Remove from the oven, allow to cool and serve warm.


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