Orange and Chobani yogurt cakes with a cinnamon syrup and chopped pistachios Recipe

Easy to make and easy on the waistline, cinnamon scented cake with chopped pistachios.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the cake(s)
  • Self raising flour : 200 g
  • Ground almonds : 100 g
  • Caster sugar : 150 g
  • Baking powder : 1 Tsp
  • Sunflower oil : 150 ml
  • Whole egg(s) : 2 whole
  • Chobani yogurt : 250 g
  • Orange(s) : 1 whole
  • For the sauce
  • Orange juice : 150 ml
  • Caster sugar : 50 g
  • Cinnamon stick(s) : 1 whole
  • To serve
  • Chopped pistachio(s) : 30 g
  • Icing sugar : 25 g
  • Chobani yogurt : 100 g



    Preheat the oven to 180'C.
    Zest the orange.
    Whisk together the caster sugar and the eggs.
    Stir in the sunflower oil, orange zest and ground almonds. Fold in the flour and the baking powder.
    Mix in the Chobani yogurt and transfer the mixture to a piping bag.

    Pipe the mixture into individual silicon moulds and bake in the oven for 15-20 minutes or until the cakes are well risen and golden brown.
    Cool the cakes on a wire rack.


    Bring the caster sugar, cinnamon stick and orange juice to the boil in a small sauce pan.

    Reduce until you have a syrup.

    Soak the cakes in the syrup and serve with a generous dollop of Chobani yogurt, a dusting of icing sugar and some chopped pistachios.

Chef's tip

«This cake is a great base to add different spices and flavours to. Stir in some 5 spice and some chopped walnuts for variety.»

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