Pistachio Pound Cake
User Reviews
5
Pistachio Pound Cake
Description
This pound cake uses a unique blend of pistachios and spinach pureed with milk as part of the wet ingredients, which gives the cake a delicate green hue and nutty undertones. The batter includes sugar, all-purpose flour, baking powder, lime zest and juice for brightness, melted butter for richness, and salt to balance the flavors. Baking in a parchment-lined loaf pan ensures easy removal and even baking. The texture is moist with a fine crumb.
The lime glaze is made from powdered sugar and lime juice, poured over the cooled cake and topped with chopped salted pistachios that add contrast and extra flavor. This cake can be served as a dessert or snack with light citrus notes complementing the nutty pistachio base.
Processing the pistachios finely with spinach and milk helps achieve a smooth batter and even color. Using parchment paper in the loaf pan or spraying with baking spray prevents sticking. Baking times may vary slightly; using a toothpick to check doneness is recommended. Allow the cake to cool completely before glazing and slicing for the best texture.
Ingredients
- 2/3 cups pistachios roasted and not salted, shelled
- 1 cup spinach frozen
- 1 cup milk or plant-based milk
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 lime zested and juiced
- 1/2 cup butter melted - or oil coconut oil, unsalted
- 1/4 teaspoon salt
Lime glaze:
- 1 cup powdered sugar
- 2 tablespoons lime juice
- pistachio chopped, salted
Instructions
- Preheat oven to 350 degrees F.
- Add parchment paper to a loaf pan, so in hand on the longer two opposite sides, for easy cake removal. Lightly butter the pan and set it aside.
- In a high-speed blender process the pistachios, frozen spinach, and milk, until the mixture is smooth.
- Transfer the spinach mixture to a large bowl.
- Next, use a spatula to stir in the rest of the ingredients into the spinach mixture just until combined.
- After that, transfer the batter into the prepared loaf pan.
- Bake in the preheated oven for 60-70min, or until a toothpick comes out with just a few crumbs, NOT raw batter.
- Remove from the oven, let the cake cool in the pan for 10 minutes, and after that transfer it to a cooling rack.
Lime glaze:
- For the glaze, mix the sugar and lime juice until smooth, and pour on top of the cooled cake cake.
- Top with chopped pistachios, let the glaze set for a few minutes, slice, and serve.
Notes
- Chopping roasted pistachios finely with spinach and milk in a blender ensures a smooth batter and even green color.
- Perform a toothpick test to check cake doneness; it should come out clean or with few crumbs.
- Parchment paper in the loaf pan or baking spray prevents sticking and eases cake removal.
- Allow the cake to cool fully before adding the lime glaze and slicing for optimal texture.
- Oven temperature accuracy is important; avoid opening the oven door while baking to prevent sinking.
- If a food processor is unavailable, crushing pistachios in a sealed bag with a rolling pin works as an alternative.
- You may substitute salted or unsalted butter; if using salted, omit extra salt in the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 194mg | 8% |
| Potassium | 410mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 2784IU | 56% |
| Vitamin C | 5mg | 6% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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