Pistachio Cake
A mouthwatering ground pistachio cake that is as delicious as it is elegant. Frost it with tangy cream cheese frosting for a simple, but extra special dessert or snack.
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Servings: 12 servings
Calories: 532kcal
Ingredients
- 250 grams pistachios, salted and roasted
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp cardamom
- ½ tsp ground ginger
- ¾ cup vegetable oil
- 1 ½ cups sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- ¼ cup roughly chopped pistachios for garnish
For the Frosting
- 8 oz cream cheese, softened
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 1 tsp vanilla extract OR vanilla paste
Instructions
- Preheat oven to 350 degrees. Butter a 9 x 13 inch oven-proof baking dish. Line with parchment paper if desired.
- In the bowl of a food processor, pulse the pistachios until they resemble coarse sand. See photo for reference.
- To the bowl pulse in flour, baking powder, baking soda, salt, cardamom, and ginger until combined.
- In a large bowl beat eggs and sugar until smooth and glossy. Stir in oil, vanilla, and buttermilk. Combine thoroughly. Slowly add in the pistachio mixture and stir until just combined. Take care not to over-mix the batter. Pour the batter into the prepared baking dish. Bake at 320 for 40-45 minutes or until a skewer inserted in the center comes out clean. Cool completely before frosting.
For the Frosting
- In the bowl of a stand mixture using the paddle attachment or a bowl using beaters, mix the softened cream cheese and butter until smooth and fluffy- about 2-3 minutes. Add in the salt and vanilla. Slowly add in the sifted confectioners' sugar on low speed. Once all the sugar is added in, beat on high for 1 minute until creamy and light.
- Frost the cooled cake with the frosting and garnish with chopped pistachios.
Notes
Chill the cake before serving. Let the cake come to room temperature for 30 minutes before slicing.
Nutrition
Calories: 532kcal