0 from 27 votes
Best Pistachio Cake Recipe
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8
Calories: 387 kcal
Course:
Dessert
Cuisine:
Mediterranean , Middle Eastern
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.