Why do pistachio and cherry work so well together?
Pistachio and cherry are two ingredients that naturally complement each other. Pistachio brings a soft, slightly buttery and subtly roasted flavour, while cherry adds freshness, juice and a gentle tartness. Together they strike a really lovely balance: the cherry keeps the cake from feeling too rich, and the pistachio adds depth without hiding the fruit.
It's a pairing pastry chefs love — in entremets, ice creams and tarts alike. Here, it turns a simple yogurt cake into something far more refined, while staying really easy to make.
Which pistachio powder should you choose?
The pistachio powder you use directly shapes the flavour of the cake. Ideally, go for a powder made from 100% pistachios, with no added sugar or flavouring. That way you get the full intensity of the nut and a beautiful natural colour.
If you can't find it in the shops, you can easily make your own by blitzing shelled, unsalted pistachios. Work in short pulses to get a fine powder. If you blend too long, the pistachios release their oil and turn into pistachio paste.
Failing that, ground almonds can replace pistachio powder. The cake will still be lovely and moist, but you'll lose the distinctive flavour that makes this recipe special.
Which tin should you use?
Personally, I have a soft spot for loaf tins when I make a yogurt cake. I love their generous shape, which feels so friendly and homely. You cut lovely thick slices, perfect for breakfast, teatime or sharing over a coffee. It's the format I reach for most often for this kind of cake.
That said, this recipe is very forgiving and works with almost any tin. A round tin of 22 to 24 cm, a square or rectangular tin — all work well. Individual moulds are also a great idea for small portions, say for a buffet, a picnic or teatime.
Whatever tin you choose, just remember to adjust the baking time: the thicker the cake, the more minutes it needs. As always, check by inserting a knife in the centre — it should come out clean or with a few dry crumbs.
Can you change the fruit?
Yes — this pistachio yogurt cake base is very versatile and adapts easily to the seasons.
In summer, swap the cherries for apricots, raspberries, blueberries, blackberries, peaches or nectarines. In autumn, plums, figs or pears work beautifully too. Pistachio pairs especially well with red fruits and stone fruits thanks to their gentle tartness.
You can even make a winter version with thinly sliced pears or apples, lifted with a pinch of cinnamon or cardamom. It's a wonderful base you can adapt all year round, depending on what's available and what you fancy.
