Best Pistachio Cake Recipe

Name: Best Pistachio Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving
Ingredients: ½ cup olive oil; ½ cup granulated sugar; ½ cup yogurt; 2 large eggs; ½ teaspoon ground cardamom; 1 ½ teaspoon rosewater; 1 cup all-purpose flour; ¼ cup pistachio powder; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon kosher salt; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 1 tablespoon pistachio butter; 3 tablespoons pistachio powder; 1 tablespoon Slivered Pistachios; edible roses

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8
Calories
387 kcal
Course
Dessert
Cuisine
Mediterranean, Middle Eastern

Best Pistachio Cake Recipe

Isaac Lopez

Report

This is the best pistachio cake ever! With deep pistachio flavor balanced with the addition of cardamom and rosewater, this cake is perfect for any occasion.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

½ cup olive oil
½ cup granulated sugar
½ cup yogurt whole milk
2 large eggs
½ teaspoon ground cardamom
1 ½ teaspoon rosewater
1 cup all-purpose flour
¼ cup pistachio powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt

Pistachio Whipped Cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
1 tablespoon pistachio butter optional
3 tablespoons pistachio powder

Topping

1 tablespoon Slivered Pistachios
edible roses

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F and line a 9-inch baking pan with parchment paper.
Place the olive oil, sugar, yogurt, eggs, ground cardamom and rosewater. Mix using an electric mixer until fully combined and light in color.
Add in the flour, pistachio powder, baking powder, baking soda and salt. Mix so the dry ingredients are incorporated and no lumps of flour are left.
Transfer to the baking pan and bake for 35 minutes. To make sure the cake is baked, insert a toothpick into the cake and if it comes out clean, the cake is ready.
While the cake is cooling, whip the heavy whipping cream and powdered sugar on high soft peaks form. Then add the pistachio butter (if using) and pistachio powder. Beat again until stiff peaks form.
Spread the pistachio whipped cream on the cake and top with dried edible roses and slivered pistachios.

Notes

You can buy pistachio powder (also known as pistachio flour) online or simply make it at home. To make pistachio powder at home, place shelled pistachios in a food processor or blender and blitz until it turns into powder.
You can use 1:1 gluten-free flour for this recipe.
While I prefer using whole milk yogurt to make this pistachio cake, it's also possible to use low-fat or plant-based yogurt as long as its not flavored.
Store the leftovers in an airtight container and refrigerate for up to 3 days.

Nutrition Information

Show Details

Calories 387kcal (19%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 0.01g Cholesterol 82mg (27%) Sodium 175mg (7%) Potassium 152mg (4%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 536IU (11%) Vitamin C 0.5mg (1%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 387 kcal

% Daily Value*

Calories	387kcal	19%
Carbohydrates	30g	10%
Protein	5g	10%
Fat	28g	43%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Trans Fat	0.01g	1%
Cholesterol	82mg	27%
Sodium	175mg	7%
Potassium	152mg	3%
Fiber	1g	4%
Sugar	17g	34%
Vitamin A	536IU	11%
Vitamin C	0.5mg	1%
Calcium	63mg	6%
Iron	1mg	6%