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Pistachio Cake with Pistachio Butter Glaze Recipe

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3.9 from 8 reviews

This Pistachio Cake is a moist, flavorful dessert combining toasted pistachios, a tender crumb, and an optional pistachio butter glaze. Perfect for gatherings or as a special treat, this cake delivers a delightful nutty taste complemented by a smooth glaze and crunchy pistachio garnish.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Pistachios and Garnish

  • 1/2 cup (60 grams) raw shelled pistachios, plus extra for garnish

Cake Ingredients

  • 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

Glaze (Optional)

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

Instructions

  1. Toast the pistachios. Preheat your oven to 350°F (175°C). Spread the pistachios evenly on a rimmed baking sheet and toast them for 10 minutes until fragrant. Allow them to cool slightly before using.
  2. Prepare the pan. While the pistachios toast, grease an 8-inch round cake pan or springform pan with extra virgin olive oil. Line the bottom with parchment paper, brush that with more olive oil, and set the pan aside.
  3. Grind the pistachios. Transfer the cooled pistachios to a food processor, add 1 tablespoon of the granulated sugar, and pulse until finely ground, about 1 to 2 minutes.
  4. Mix the dry ingredients. In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
  5. Mix the wet ingredients. In a large bowl, whisk the plain Greek yogurt, remaining granulated sugar, eggs, olive oil, and vanilla extract until smooth and thoroughly combined.
  6. Make the batter. Gently fold the dry ingredients into the wet ingredients using a whisk until no streaks of flour remain, being careful not to overmix.
  7. Bake the cake. Pour the batter into the prepared pan and bake for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cake. Let the cake cool in the pan for 15 minutes, then transfer it onto a wire rack to cool completely, approximately 1 hour.
  9. Make the pistachio butter glaze. In a small bowl, whisk together pistachio butter, powdered sugar, and water until smooth and thick but pourable. Add more water a teaspoon at a time to reach your desired consistency.
  10. Glaze the cake. Once completely cooled, place the cake on a serving plate. Pour the glaze over the top, spreading it gently to the edges so it drips down the sides. Sprinkle with chopped pistachios. Let the glaze set for at least 30 minutes before slicing and serving.

Notes

  • Use raw, unsalted shelled pistachios for the best flavor in both the cake and garnish.
  • The pistachio butter glaze is optional but adds extra richness and a beautiful finish.
  • For a more uniform texture, ensure pistachios are finely ground but not turned into a paste.
  • Do not overmix the batter to keep the cake light and tender.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://dishiary.com/pistachio-cake-with-pistachio-butter-glaze-recipe/