Pistachio Cake

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5 from 4 votes

Moist and fluffy pistachio cake topped with a pistachio butter glaze is an elegant, but easy dessert. Toasting and grinding the pistachios yourself adds a little work, but gives the cake a deep, rich, roasted pistachio flavor.

Prep Time

20 mins

Cook Time

30 mins

Servings: 10 slices

Calories: 3227 kcal

Course: Dessert

Cuisine: Mediterranean

Ingredients

For the Pistachio Cake:

1/2 cup pistachios plus extra for garnish, raw, shelled, 60 grams
extra virgin olive oil for greasing the pan
1 cup granulated sugar 150 grams
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup Greek yogurt plain
2 egg large
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract

For the Pistachio Butter Glaze:

1/4 cup pistachio butter optional
3/4 cup powdered sugar optional
2 tablespoons water

Instructions

Cup of Yum

Toast the pistachios. Preheat the oven to 350°F. Spread the pistachios in an even layer on a rimmed baking sheet. Toast in the preheated oven for 10 minutes. Let cool slightly.
Prepare the pan. While the pistachios are toasting, brush a high-sided 8-inch round cake pan or springform pan with olive oil. Line the bottom of the pan with parchment paper and brush the parchment with a thin layer of olive oil and set aside.
Grind the pistachios. Transfer the pistachios to a food processor. Add 1 tablespoon of the sugar to the pistachios. Process until finely ground, about 1 to 2 minutes.
Mix the dry ingredients. In a medium mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
Mix the wet ingredients. In a large mixing bowl, whisk together the Greek yogurt, the remaining sugar, eggs, olive oil, and vanilla extract until thoroughly combined.
Make the batter. Add the flour mixture to the yogurt mixture and use the whisk to stir gently just until no streaks of dry flour remain.
Bake the cake. Pour the batter into the prepared pan. Bake for 30 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake. Let the cake cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely, about 1 hour.
Make the Pistachio Butter Glaze. In a small bowl, whisk together the pistachio butter, powdered sugar, and water until smooth. The glaze should be thick but pourable. Add extra water, a teaspoon at a time, to thin to your preferred consistency.
Glaze the cake. When the cake has cooled completely, transfer it to a cake stand or serving plate. Pour the glaze on top of the cake and use an offset spatula or the back of a spoon to coax the glaze to the edges. As it sets, the glaze will slowly drip down the sides of the cake, and the top of the glaze will level and become smooth. Sprinkle the top with chopped pistachios. For clean slices, let the glaze set for at least 30 minutes before slicing and serving.

Notes

to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Calories 322.7kcal (16%) Carbohydrates 43.4g (14%) Protein 5.6g (11%) Fat 14.7g (23%) Saturated Fat 2.2g (11%) Polyunsaturated Fat 2.2g (13%) Monounsaturated Fat 9.7g (49%) Trans Fat 0.004g (0%) Cholesterol 33.5mg (11%) Sodium 254mg (11%) Potassium 113.6mg (2%) Fiber 1.1g (4%) Sugar 29.9g (60%) Vitamin A 64.4IU (1%) Vitamin C 0.2mg (0%) Calcium 66.4mg (7%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 3227

% Daily Value*

Calories	322.7kcal	16%
Carbohydrates	43.4g	14%
Protein	5.6g	11%
Fat	14.7g	23%
Saturated Fat	2.2g	11%
Polyunsaturated Fat	2.2g	13%
Monounsaturated Fat	9.7g	49%
Trans Fat	0.004g	0%
Cholesterol	33.5mg	11%
Sodium	254mg	11%
Potassium	113.6mg	2%
Fiber	1.1g	4%
Sugar	29.9g	60%
Vitamin A	64.4IU	1%
Vitamin C	0.2mg	0%
Calcium	66.4mg	7%
Iron	1.3mg	7%

* Percent Daily Values are based on a 2,000 calorie diet.