I call this my Chameleon Cake, because it can take on so many different flavors: lemon and almond, blood orange and pine nut, coconut and lime — just sub the flavors with the same measurements and you’re good to go. Keep it rustic as a loaf cake or dress up your own chameleon with edible flowers in cupcake form. You won’t even recognize it. I use sweetened vanilla Greek yogurt here, which, to be honest, I bought by accident. It turned out to be a happy one, as it allowed me to cut back on the granulated sugar.
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Love this snack cake recipe? Try this upside-down banana cake next.
Clementine Yogurt Pistachio Cake
Salted Pistachio Clementine Glaze
Cooling time: 5 minutes. The cake will keep very well in an airtight container for 4–5 days.
Preheat the oven to 350°F and grease a 5″ × 9″ loaf pan with olive oil.
To make the cake: In a bowl, stir together the flour, almond flour, baking powder, salt and pistachios
In another bowl, whisk together the yogurt, both sugars, eggs, zest and ½ cup olive oil.
Pour the wet ingredients into the dry ingredients and stir together using a wooden spoon or spatula until just combined. Don’t over-mix.
Pour the batter into the pan and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.
Allow the cake to cool for 5 minutes before using a knife to loosen it from the sides of the pan. Remove to a wire rack.
To make the glaze: In a bowl, stir together the powdered sugar and clementine juice until smooth and glossy. It will be thicker than you think it should be, but it will spread once poured. Pour over the slightly cooled cake, letting it drip over the sides, and sprinkle with the chopped pistachios and flaky sea salt.
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