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Feel Good Foodie

Pistachio Cake

A tender olive oil and Greek yogurt cake built on freshly ground pistachio butter, crowned with a rose-scented cream cheese frosting. Peeling the pistachios takes a little time but rewards you with a stunning green crumb and deep nutty flavor.

⏱ 50 min8Americandessertcakepistachioramadaneid

Ingredients

For the pistachio butter

  • 1 1/4 cupsshelled raw pistachios · unsalted
  • 2 cupswater
  • 1/2 cupwhole milk · warmed

For the cake

  • —Cooking spray
  • 1 1/4 cupsall-purpose flour
  • 3/4 cupgranulated sugar
  • 1 teaspoonbaking powder
  • 1/4 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1/2 cupolive oil
  • 2large eggs
  • 1/2 cupGreek yogurt
  • 1 teaspoonvanilla extract

For the frosting

  • 4 ouncescream cheese · softened
  • 4 tablespoonsunsalted butter · softened
  • 2 cupspowdered sugar
  • 1 teaspoonrose water · or vanilla extract
  • —salt · a pinch

Steps

  1. 1

    Place the pistachios and water in a small pot. Bring to a boil, then boil for 3 minutes. Drain and set the nuts on a clean tea towel. Pull the towel over the nuts and rub them gently to remove the skins, then discard the skins.

  2. 2

    Add the pistachios to the bowl of a small food processor with the warmed milk. Let them soak for about 30 minutes to infuse the pistachio flavor. Process for 5-10 minutes, depending on the strength of your food processor, scraping the bowl down often, until the mixture resembles a smooth nut butter.

  3. 3

    Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

  4. 4

    In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  5. 5

    In a separate large bowl, whisk together the pistachio butter, olive oil, eggs, yogurt, and vanilla extract until evenly incorporated.

  6. 6

    Add the dry ingredients to the wet ingredients and mix just until combined.

  7. 7

    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. Cool the cake in the pan for about 20 minutes, then transfer to a wire rack to finish cooling.

  8. 8

    Place the cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until smooth and fluffy.

  9. 9

    Add the powdered sugar and rose water and beat until smooth and light.

  10. 10

    Once the cake is completely cooled, spread the frosting over the top. Garnish with crushed pistachios, if desired.

Creator's notes

Recipe #10 in the creator's Ramadan cooking challenge. Peeling the pistachios takes a little time but makes all the difference in the color and taste. Great for Eid or any special occasion.

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