Pistachio Cake Recipe

This delicious pistachio cake recipe features a rich, nutty flavor from homemade pistachio butter and a moist, tender crumb. Perfect for special occasions, birthdays, or a luxurious dessert, this cake is topped with a creamy cream cheese frosting and garnished with crushed pistachios. The addition of Greek yogurt ensures a soft, moist texture, while the subtle flavor of rose water in the frosting adds a unique touch. Whether you’re a fan of pistachios or looking to try something new, this pistachio cake with cream cheese frosting will become your new favorite dessert.

Ingredients

For the Pistachio Butter:

• 1 ¼ cups shelled pistachios
• 2 cups water
• ½ cup whole milk, warmed

For the Cake:

• 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:

1. In a small pot, combine the pistachios and water. Bring to a boil, then let them boil for 3 minutes.
2. Drain the pistachios and set them on a clean tea towel. Rub the towel gently over the nuts to remove the skins and discard the skins.
3. Add the pistachios to the bowl of a small food processor along with the warmed milk. Let the mixture soak for about 30 minutes to infuse the pistachio flavor.
4. Process for 5-10 minutes, scraping the sides of the bowl frequently, until the mixture becomes smooth and creamy, resembling a nut butter.

Pistachio Cake:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the pistachio butter, olive oil, eggs, Greek yogurt, and vanilla extract until well incorporated.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and let it cool in the pan for 20 minutes. Then transfer the cake to a wire rack to finish cooling completely.

Cream Cheese Frosting:

1. In the bowl of a stand mixer, combine the softened cream cheese and butter. Beat on medium-high speed until smooth and fluffy.
2. Add the powdered sugar, rose water (or vanilla extract), and a pinch of salt. Beat until the frosting is smooth and light.
3. Once the cake has cooled, spread the cream cheese frosting on top and garnish with crushed pistachios if desired.

---

Why You’ll Love This Recipe

• Rich Pistachio Flavor: The homemade pistachio butter adds a rich and nutty flavor to the cake, creating a unique and delicious treat.
• Moist and Tender: Greek yogurt and olive oil contribute to a moist, tender cake that pairs perfectly with the creamy frosting.
• Perfect for Special Occasions: This pistachio cake is elegant and flavorful, making it ideal for celebrations, birthdays, or as a show-stopping dessert.

---

Tips

• Let the Pistachios Soak: Soaking the pistachios in milk helps to release their flavor and ensures a smoother texture when processing.
• Cream Cheese Frosting: For a lighter texture, ensure the cream cheese and butter are softened before mixing.
• Test for Doneness: Check the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.
• Cooling Time: Allow the cake to cool completely before frosting to prevent the frosting from melting.

---

Variations and Substitutions

• Dairy-Free Option: Substitute the cream cheese and butter with dairy-free alternatives to make this cake vegan.
• Flour Substitution: Use almond flour or a gluten-free all-purpose flour blend if you’re looking for a gluten-free version.
• Rose Water: If you don’t have rose water, vanilla extract works just as well in the frosting.
• Pistachio Topping: For added texture, top with crushed pistachios or chopped chocolate for extra richness.

---

FAQs

Can I use salted pistachios?

It’s best to use unsalted pistachios to control the amount of salt in the recipe, but you can use salted pistachios if that’s what you have, just reduce the amount of added salt.

How can I store this cake?

Store the cake in an airtight container in the fridge for up to 3 days. The cake will remain moist and flavorful.

Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store in an airtight container. It will keep in the freezer for up to 2 months. Let it thaw completely before frosting and serving.

---

Serving Suggestions

• Pairings: This cake pairs wonderfully with a cup of hot tea or coffee for an afternoon treat.
• Toppings: Garnish with a few extra crushed pistachios or even a drizzle of honey for added sweetness.
• Occasions: Perfect for celebrations, holidays, or a special dessert for any occasion.

Enjoy this luxurious pistachio cake that’s rich, moist, and bursting with flavor, topped with a creamy frosting for the perfect finish!