Pistachio Cake Recipe
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
8 servings
-
Calories
589 kcal
-
Course
Dessert
-
Cuisine
Mediterranean, American
Pistachio Cake Recipe
Report
This pistachio cake is made with real pistachios and has a beautiful green color without the addition of food coloring. Topped with a homemade cream cheese icing.
Share:
Ingredients
- 1 ¼ cups shelled pistachios
- 2 cups water
- ½ cup whole milk warmed
- cooking spray
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup olive oil
- 2 large eggs
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
For the Frosting:
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon rose water or vanilla extract
- Pinch of salt
Instructions
Pistachio Butter
- Place pistachios and water in a small pot. Bring to a boil, then boil for 3 minutes. Drain and set on a clean tea towel. Pull the towel over the nuts and rub them gently to remove the pistachio skin. Discard the pistachio skins.
- Add the pistachios to the bowl of a small food processor with the warmed milk. Allow them to soak for about 30 minutes to help infuse the pistachio flavor. Then, process for about 5-10 minutes, depending on the strength of your food processor, scraping the bowl down often, or until the mixture resembles a smooth nut butter.
Pistachio Cake
- Preheat the oven to 350°F. Grease a 9 inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the pistachio butter, oil, eggs, yogurt, and vanilla extract until evenly incorporated.
- Add the dry ingredients to the wet ingredients. Mix just until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow to cool in the pan for about 20 minutes, then transfer to a wire rack to finish cooling.
Cream Cheese Frosting
- Place cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until smooth and fluffy.
- Add powdered sugar and vanilla and beat until smooth and light.
- Once the cake is cooled, spread frosting on top. Garnish with crushed pistachios, if desired.
Equipments used:
Notes
- Storage: Kept in an airtight container in the fridge, the cake will last 4-5 days! You can add pieces of parchment or wax paper in between the cake slices to stop them from sticking together.
Nutrition Information
Show Details
Serving
1slice
Calories
589kcal
(29%)
Carbohydrates
72g
(24%)
Protein
12g
(24%)
Fat
30g
(46%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
0.2g
Cholesterol
60mg
(20%)
Sodium
425mg
(18%)
Potassium
314mg
(9%)
Fiber
3g
(12%)
Sugar
52g
(104%)
Vitamin A
317IU
(6%)
Vitamin C
1mg
(1%)
Calcium
160mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 589kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 12g | 24% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 425mg | 18% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
Other Recipes
You'll Also Love
No-bake chocolate pistachio cake {gluten free chocolate pistachio tart, vegan option!}
Mediterranean, Italian
4.9
(186 reviews)
