Pistachio Spice Cake

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons La Boite Orchidea spice blend N.34
• 1 pinch salt
• 1 cup sugar
• 1 teaspoon grated lime zest
• 1/2 cup Greek yogurt
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1/3 cup pistachios, finely ground

1. Preheat oven to 350 degrees F
2. In a large bowl, sift together the flour, baking powder, Orchidea spice blend and salt.
3. In another bowl, whisk together the sugar, lime zest, yogurt, oil, eggs and vanilla until well blended.
4. Stir the wet ingredients into the dry until well blended. Fold in the ground pistachios.rnScrape batter into prepared pan and bake for about 50-55 minutes until toothpick inserted into the middle of the cake comes out clean.
5. Let cool briefly then turn onto a cooling rack.
6. To make a yogurt topping, in a small bowl, whisk together:rn1/2 cup Greek yogurtrn1 tablespoon honeyrn1/2 teaspoon La Boite Orchidea spice blend N.34

flour, baking powder, salt, sugar, lime zest, greek yogurt, vegetable oil, eggs, vanilla, pistachios

Taken from food52.com/recipes/77116-pistachio-spice-cake (may not work)