INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 40 MIN          SERVINGS: 8          COST: HIGH

1+1/2 CUPS ALL PURPOSE FLOUR

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1 CUP GRANULATED SUGAR

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1 CUP MINUS 2 TBSPOONS UNSALTED BUTTER

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3 EGGS

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1 TEASPOON VANILLA (EXTRACT OR POWDER)

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1 SMALL CONTAINER OF WHITE YOGURT

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1+1/2 TBSPOON CREAM OF PISTACHIO (OPTIONAL)

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1 TBSPOON BAKING POWDER

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5 OZ. UNSALTED PISTACHIO

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PINCH OF SALT

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RECIPE

HEAT OVEN AT 350°F

IN A LARGE BOWL, WITH ELECTRIC MIXER, MIX THE BUTTER AND THE SUGAR. ADD THE VANILLA AND THE CREAM OF PISTACHIO (OPTIONAL). KEEP ON MIXING. ADD THE YOGURT, MIX. ADD THE EGGS, ONE AT A TIME, MIXING WELL AFTER EACH ADDITION AND THE SALT, MIX. ADD THE FLOUR AND THE BAKING POWDER, MIX. ADD THE CHOPPED PISTACHIO AND MIX. POUR THE BATTER IN A BUTTERED PLUM CAKE PAN AND PLACE IT IN THE PRE-HEATED OVEN FOR 40-45 MINUTES OR UNTIL COOKED ( AN INSERTED  TOOTHPICK SHOULD COME OUT CLEAN). LET THE CAKE COOL A LITTLE AND TAKE IT OUT THE PAN, PLACE IT ON A SERVING DISH. ENJOY!!