Pistachio Cake
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.
Ingredients
- For the Cake:
- ½ cup raw shelled pistachios
- 1 cup granulated sugar
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup plain Greek yogurt
- 2 large eggs
- ½ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- For the Glaze:
- ¼ cup pistachio butter
- ¾ cup powdered sugar
- 2 tablespoon water
Instructions
- Toast pistachios at 350°F for 10 minutes. Cool and grind with 1 tablespoon 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
Tried this recipe?Let us know how it was!