Easy Pistachio Cake Recipe
This is the best pistachio cake ever! With deep pistachio flavor balanced with the addition of cardamom and rosewater, this cake is perfect for any occasion.
Servings: 8
Ingredients
- ½ cup olive oil
- ½ cup granulated sugar
- ½ cup yogurt whole milk
- 2 large eggs
- ½ teaspoon ground cardamom
- 1 ½ teaspoon rosewater
- 1 cup all-purpose flour
- ¼ cup pistachio powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Pistachio Whipped Cream
- 1 cup heavy whipping cream very cold
- 3 tablespoons powdered sugar
- 1 tablespoon pistachio butter optional
- 3 tablespoons pistachio powder
Topping
- 1 tablespoon slivered pistachios
- edible roses
Instructions
- Preheat the oven to 350 degrees F and line a 8-inch baking pan with parchment paper.
- Place the olive oil, sugar, yogurt, eggs, ground cardamom and rosewater. Mix using an electric mixer until fully combined and light in color.
- Add in the flour, pistachio powder, baking powder, baking soda and salt. Mix so the dry ingredients are incorporated and no lumps of flour are left.
- Transfer to the baking pan and bake for 35 minutes. To make sure the cake is baked, insert a toothpick into the cake and if it comes out clean, the cake is ready.
- While the cake is cooling, whip the heavy whipping cream and powdered sugar on high soft peaks form. Then add the pistachio butter (if using) and pistachio powder. Beat again until stiff peaks form.
- Spread the pistachio whipped cream on the cake and top with dried edible roses and slivered pistachios.
Video
Notes
- You can buy pistachio powder (also known as pistachio flour) online or simply make it at home. To make pistachio powder at home, place shelled pistachios in a food processor or blender and blitz until it turns into powder.
- You can use 1:1 gluten-free flour for this recipe.
- While I prefer using whole milk yogurt to make this pistachio cake, it's also possible to use low-fat or plant-based yogurt as long as its not flavored.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition
Calories: 387kcal | Carbohydrates: 30g | Protein: 5g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 175mg | Potassium: 152mg | Fiber: 1g | Sugar: 17g | Vitamin A: 536IU | Vitamin C: 0.5mg | Calcium: 63mg | Iron: 1mg