Elevate your dessert game with this Pistachio Cake, a beautifully moist and nutty treat that feels as elegant as it is delicious. Made with toasted pistachios, olive oil, and a tangy yogurt base, this cake delivers a tender crumb and a subtle richness. Finished with a glossy Pistachio Butter Glaze, it’s the perfect centerpiece for gatherings or a sophisticated indulgence any day of the week.

Why You’ll Love This Pistachio Cake :

1. Nutty Elegance: Toasted pistachios give the cake a distinctive, earthy flavor that pairs perfectly with the tangy yogurt and olive oil.
2. Balanced Sweetness: The cake is lightly sweetened, letting the natural flavors of the pistachios shine.
3. Eye-Catching Presentation: The pistachio glaze and chopped pistachios add a stunning visual and textural appeal.
4. Versatile Treat: Perfect for everything from tea-time to celebrations.

Ingredients For Pistachio Cake :

For the Pistachio Cake:

• 1/2 cup (60 grams) raw shelled pistachios (plus extra for garnish)
• Extra virgin olive oil (for greasing the pan)
• 1 cup (150 grams) granulated sugar
• 1 1/4 cups (150 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup (170 grams) plain Greek yogurt
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1 teaspoon vanilla extract

For the Pistachio Butter Glaze:

• 1/4 cup (68 grams) pistachio butter (optional)
• 3/4 cup (85 grams) powdered sugar
• 2 tablespoons water

How to Make Pistachio Cake :

Step 1: Toast the Pistachios

Preheat the oven to 350°F (175°C). Spread the pistachios in an even layer on a rimmed baking sheet. Toast for about 10 minutes, until fragrant and slightly golden. Let them cool slightly before using.

Step 2: Prepare the Pan

While the pistachios are toasting, grease a high-sided 8-inch round cake pan or springform pan with olive oil. Line the bottom with parchment paper, brush the parchment with olive oil, and set aside.

Step 3: Grind the Pistachios

Transfer the cooled pistachios to a food processor. Add 1 tablespoon of the granulated sugar to help grind them evenly. Process for 1-2 minutes until the pistachios are finely ground but not oily.

Step 4: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt. This step ensures even distribution of the dry ingredients.

Step 5: Combine the Wet Ingredients

In a large mixing bowl, whisk together the Greek yogurt, remaining granulated sugar, eggs, olive oil, and vanilla extract. Mix until smooth and well combined.

Step 6: Make the Batter

Gradually add the dry ingredients to the wet ingredients. Use a whisk or spatula to gently stir until just combined. Avoid overmixing to maintain a tender cake crumb.

Step 7: Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 30-32 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Let the cake cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack and remove the parchment paper. Allow the cake to cool completely, about 1 hour.

Step 9: Make the Pistachio Butter Glaze

In a small bowl, whisk together the pistachio butter, powdered sugar, and water until smooth. Adjust the consistency by adding water, 1 teaspoon at a time, until the glaze is thick but pourable.

Step 10: Glaze the Cake

Place the cooled cake on a serving plate or cake stand. Pour the glaze over the top, spreading it gently with an offset spatula to encourage it to drip down the sides. Sprinkle chopped pistachios on top for garnish. Let the glaze set for at least 30 minutes before slicing.

Tips for Success :

1. Don’t Skip the Toasting: Toasting pistachios enhances their flavor and aroma, adding depth to the cake.
2. Use Good Olive Oil: Extra virgin olive oil contributes a fruity richness that complements the pistachios.
3. Room Temperature Ingredients: For even mixing and the best texture, bring yogurt, eggs, and oil to room temperature before starting.
4. Thin the Glaze Gradually: Start with less water in the glaze and add a teaspoon at a time to reach your desired consistency.

FAQs About Pistachio Cake :

1. Can I Use Salted Pistachios?

Yes, but reduce the amount of added salt in the recipe to avoid overpowering the sweetness.

2. What If I Don’t Have Pistachio Butter?

The glaze is optional, and the cake is delicious without it. You can also substitute almond butter or simply use a basic powdered sugar glaze.

3. Can I Use a Different Yogurt?

Greek yogurt works best for its tang and thickness, but regular plain yogurt can be substituted. Avoid flavored varieties.

4. How Long Does This Cake Last?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

5. Can I Freeze This Cake?

Yes! Wrap the cake tightly in plastic wrap (without the glaze) and freeze for up to 2 months. Glaze it after thawing.

This Pistachio Cake is a true showstopper. The nutty richness, olive oil’s fruity depth, and the tangy yogurt create a moist, flavorful cake that’s perfect for any occasion. Add the pistachio glaze for a sweet finishing touch, and you’ve got a dessert that’s as beautiful as it is delicious.

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Yield: 8-10

Pistachio Cake

Print

This Pistachio Cake is a true showstopper. The nutty richness, olive oil’s fruity depth, and the tangy yogurt create a moist, flavorful cake that’s perfect for any occasion.

Prep Time 20 minutes

Cook Time 30 minutes

Cooling Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

• For the Cake:
• 1/2 cup raw shelled pistachios
• 1 cup granulated sugar
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup plain Greek yogurt
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1 tsp vanilla extract
• For the Glaze:
• 1/4 cup pistachio butter
• 3/4 cup powdered sugar
• 2 tbsp water

Instructions

Toast pistachios at 350°F for 10 minutes. Cool and grind with 1 tbsp sugar.

Prepare an 8-inch pan with olive oil and parchment paper.

Mix pistachios, flour, baking powder, baking soda, and salt.

In another bowl, whisk yogurt, sugar, eggs, olive oil, and vanilla.

Combine wet and dry ingredients. Pour into prepared pan.

Bake for 30-32 minutes at 350°F. Cool completely.

Whisk pistachio butter, powdered sugar, and water for the glaze. Pour over cake.

Garnish with chopped pistachios and let set for 30 minutes before slicing.

Notes

Nutrition (per slice):Calories: 320 | Carbs: 32g | Fat: 19g | Protein: 6g

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