Best Pistachio Cake Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8
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Calories
387 kcal
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Course
Dessert
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Cuisine
Mediterranean, Middle Eastern
Best Pistachio Cake Recipe
Description
The batter is mixed by combining olive oil, sugar, whole milk yogurt, eggs, ground cardamom, and rosewater until light and smooth. Dry ingredients including all-purpose flour, pistachio powder, baking powder, baking soda, and salt are folded in without lumps. Baking in a 9-inch pan produces a tender crumb with a subtle hint of cardamom and floral rosewater aroma.
While cooling, the pistachio whipped cream topping is prepared by whipping heavy cream with powdered sugar, pistachio butter (optional), and additional pistachio powder for enhanced flavor and texture. This creamy topping contrasts the cake's moist crumb with a rich, nutty finish. The cake is garnished with slivered pistachios and edible rose petals to add texture and visual appeal.
Suitable for those seeking a delicately spiced nut cake, this recipe allows substitutions like gluten-free flour or plant-based yogurt to accommodate dietary preferences. Leftovers keep refrigerated up to three days in an airtight container.
Ingredients
- ½ cup olive oil
- ½ cup granulated sugar
- ½ cup yogurt whole milk
- 2 large egg
- 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 pistachios slivered
- rose petals edible
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 make pistachio powder at home by pulsing shelled pistachios in a food processor until fine.
- Substitutions include gluten-free flour for all-purpose flour and low-fat or plant-based yogurt in place of whole milk yogurt.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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