Nounos Creamery is a family-owned creamery in based in Southampton, Long Island, NY. What makes their Greek-style strained yogurt distinctive are the cute glass jars besides the very delicious yogurt. These yogurts come in various flavors like plain, forest berries, orange fig to seasonal flavors like apple pie a la mode.
The yogurt itself isn’t sweet. It has the thick, tangy characteristics that you’d expect from this style of yogurt. The fruit that accompanies the yogurt aren’t too concentrated nor sweet which really appeals to me. (I have eaten certain brands of Greek yogurt where I feel like I could only use half of it since I can’t taste the yogurt any more.)
After eating out nonstop the past week, I felt relieved to take a break at home and actually enjoy baking again but with a slightly healthier touch using Nounous. I chose pistachio oil since I I love the incredible flavor and the yogurt adds extra moisture and richness to this cake without too much fat. You may certainly substitute the pistachio oil (I know it is expensive) with a very good olive oil or even a neutral flavored canola oil.
Pistachio oil, yogurt, and pistachio cake
1 9×5-inch loaf
1 1/2 cup of all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
3 large eggs
3/4 cup of granulated sugar
1/2 cup of Greek yogurt
1/2 cup of pistachio oil (you may easily substitute with olive oil or a neutral flavored oil like canola)
1/4 cup of freshly squeezed lemon juice, strained
1 tablespoon lemon zest
1/2 teaspoon lemon extract
1. Sift together flour, baking powder, baking soda, and salt in a mixing bowl.
2. In a small bowl, whisk together the yogurt, pistachio oil, lemon juice, and zest until well combined and set aside.
3. Preheat the oven to 350 degrees F.
4. In a stand mixture, fitted with the whisk attachment, beat eggs on high speed while gradually adding in the sugar until the volume doubles and becomes thick and pale yellow, about 5 minutes.
5. Decrease the speed to slow and whisk in the yogurt mixture until well combined.
6. Add the flour mixture in two batches and mix until combined, scraping down the sides as needed.
7. Pour the batter in a loaf pan lined with parchment paper. (If you don’t have a rectangular cake pan, you can substitute with an 8-inch round cake pan will do or a standard 12-cup muffin.)
8. Bake for 45-50 minutes or until a skewer inserted in the middle comes out clean. Check on the cake 30 minutes into baking and if the top starts to brown too much, place a piece of foil loosely over the top. Remove the cake from the oven and let it cool for about 20 minutes.
The cake is best eaten immediately but will keep for 5 days in an airtight container or up to 1 month if wrapped and frozen.
