Description
This luscious Pistachio Cake combines the nutty flavor of toasted pistachios with the moist texture of Greek yogurt and olive oil, baked to golden perfection. Finished with a smooth pistachio butter glaze and a sprinkle of chopped pistachios, this cake is a delightful treat perfect for any occasion.
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 (plus more for thinning)
Instructions
- Toast the pistachios: Preheat the oven to 350°F (175°C). Spread the pistachios evenly on a rimmed baking sheet and toast them in the oven for 10 minutes. Allow them to cool slightly before proceeding.
- Prepare the pan: While the pistachios are toasting, brush a high-sided 8-inch round cake pan or springform pan with extra virgin olive oil. Line the bottom with parchment paper, then brush the parchment with a thin layer of olive oil. Set aside.
- Grind the pistachios: Transfer the toasted pistachios to a food processor. Add 1 tablespoon of the granulated sugar and process for 1 to 2 minutes until finely ground.
- 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.
- Mix the wet ingredients: In a large bowl, whisk the Greek yogurt, remaining sugar, eggs, olive oil, and vanilla extract together until thoroughly combined.
- Make the batter: Gently fold the dry ingredient mixture into the wet ingredients using a whisk, stirring just until no streaks of flour remain to avoid overmixing.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely, approximately 1 hour.
- Make the pistachio butter glaze: In a small bowl, whisk together pistachio butter, powdered sugar, and water until smooth and thick but pourable. Add additional water, one teaspoon at a time, if needed to reach the desired consistency.
- Glaze the cake: Once completely cooled, transfer the cake to a serving plate. Pour the glaze over the top and use an offset spatula or the back of a spoon to spread it toward the edges. Allow the glaze to set and drip down the sides. Sprinkle the top with chopped pistachios. For clean slices, let the glaze set for at least 30 minutes before serving.
Notes
- Make sure not to overmix the batter to keep the cake tender.
- Using Greek yogurt adds moisture and a slight tang to balance the sweetness.
- The pistachio butter glaze is optional but adds an extra layer of rich flavor.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bring refrigerated cake back to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
