Description
This Pistachio Cake is a moist and tender dessert featuring toasted pistachios ground into the batter, enriched with Greek yogurt and olive oil for a delightful texture. Topped with a luscious pistachio butter glaze and extra chopped pistachios for garnish, this cake is perfect for any special occasion or afternoon treat.
Ingredients
For the 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 (Optional)
- 1/4 cup (68 grams) pistachio butter
- 3/4 cup (85 grams) powdered sugar
- 2 tablespoons water
Instructions
- Toast the pistachios. Preheat your oven to 350°F (175°C). Spread the raw shelled pistachios evenly on a rimmed baking sheet and toast them in the oven for about 10 minutes until fragrant and slightly browned. Allow them to cool slightly once toasted.
- Prepare the pan. While the pistachios are toasting, grease a high-sided 8-inch round cake pan or springform pan generously with extra virgin olive oil. Line the bottom of the pan with parchment paper, brush the parchment with olive oil to prevent sticking, then set the pan aside.
- Grind the pistachios. Place the toasted pistachios in a food processor along with 1 tablespoon of the granulated sugar. Process for 1 to 2 minutes until finely ground, forming a pistachio flour.
- Mix the dry ingredients. In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and kosher salt to evenly combine the dry components.
- Mix the wet ingredients. In a large bowl, whisk the Greek yogurt, remaining granulated sugar, eggs, olive oil, and vanilla extract until the mixture is smooth and homogenous.
- Make the batter. Gradually add the dry ingredients to the wet ingredients and gently whisk together just until no streaks of dry flour remain, being careful not to overmix to keep the cake tender.
- Bake the cake. Pour the batter into the prepared pan and place it in the preheated oven. Bake for 30 to 32 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake. Allow the cake to cool in the pan for 15 minutes to set. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely, which will take about 1 hour.
- Make the Pistachio Butter Glaze (optional). In a small bowl, whisk together pistachio butter, powdered sugar, and water until smooth. Adjust the consistency with additional water, a teaspoon at a time, until the glaze is thick but pourable.
- Glaze the cake. Once the cake has fully cooled, place it on a cake stand or serving plate. Pour the pistachio butter glaze over the top and use an offset spatula or the back of a spoon to spread the glaze evenly towards the edges, allowing it to drip down the sides. Sprinkle chopped pistachios on top for garnish. Let the glaze set for at least 30 minutes before slicing and serving for clean, neat slices.
Notes
- Toasting pistachios enhances their flavor and aroma, but be careful not to burn them.
- Make sure all ingredients are at room temperature for better mixing and texture.
- If you don’t have pistachio butter, you can omit the glaze or substitute it with other nut butters like almond or hazelnut.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt and use a suitable egg replacer.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
