This delicious pistachio cake The recipe includes a rich and hazelnut homemade flavor pistachio butter and a moist and tender crumb. Perfect for special occasions, birthdays or a luxurious dessert, this cake is garnished with a creamy Cream cheese frosting and garnished with crushed pistachios. The addition of Greek yogurt ensures a soft and humid texture, while the subtle flavor of rose water In the frosting adds a unique touch. Whether you are a fan of pistachios or try to try something new, this Pistachio cake with cream cheese frosting will become your new favorite dessert.
Ingredients
For pistachio butter:
1 ¼ cup shelled pistachio
2 cups of water
½ cup of whole milk, heated
For the cake:
Cooking spray
1 ¼ cup of versatile flour
¾ Cup of granulated sugar
1 teaspoon of baking powder
¼ teaspoon of baking soda
½ teaspoon of salt
½ cup of olive oil
2 large eggs
½ cup of Greek yogurt
1 teaspoon of vanilla extract
For frosting:
4 ounces of cream cheese, softened
4 tablespoons of non -salty butter, softened
2 cups of powdered sugar
1 teaspoon of rose water or vanilla extract
Pinched salt
Instructions
Pistachio butter:
In a small pot, mix the pistachios and water. Bring to a boil, then let them boil for 3 minutes.
Drain the pistachios and put them on a clean cloth. Gently rub the towel on the nuts to remove the skins and throw the skins.
Add the pistachios to the bowl of a small food processor with the hot milk. Let the mixture soak for about 30 minutes to infuse the pistachio flavor.
Process for 5 to 10 minutes, frequently scraping the sides of the bowl, until the mixture becomes smooth and creamy, resembling nuts.
Pistachio cake:
Preheat the oven to 350 ° F (175 ° C). Grease a 9 -inch round cake pan and line the bottom with parchment paper.
In an average bowl, whisk flour, sugar, baking powder, baking soda and salt.
In a large separate bowl, whisk the pistachio butter, olive oil, eggs, Greek yogurt and vanilla extract until they are well incorporated.
Gradually add the dry ingredients to the damp mixture, stirring until it is combined.
Pour the dough into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 20 minutes. Then transfer the cake to a rack to complete the cooling completely.
Cream cheese frosting:
In the bowl of a mixer on base, mix the cheese and the softened cream butter. Beat at medium-high speed until smooth and soft.
Add the powdered sugar, rose water (or vanilla extract) and a pinch of salt. Beat until the frosting is smooth and light.
Once the cake is cooled, distribute the cream cheese frosting on top and garnish with crushed pistachios if you wish.
Why are you going to love this recipe
Rich pistachio flavour: Homemade pistachio butter adds a rich and hazelnut flavor to the cake, creating a unique and delicious treat.
Wet and tender: Greek yogurt and olive oil contribute to a damp and tender cake that goes perfectly with the creamy frosting.
Perfect for special occasions: This pistachio cake is elegant and tasty, which makes it ideal for celebrations, birthdays or as a breathtaking dessert.
Advice
Let the pistachios soak: Soaking pistachios in milk helps to release their flavor and ensures a smoother texture during treatment.
Cream cheese frosting: For a lighter texture, make sure that cream cheese and butter are softened before mixing.
Test: Check the cake with a toothpick inserted in the center. If it comes out clean, the cake is made.
Cooling time: Let the cake cool completely before the frosting to prevent the frosting from melting.
Variations and substitutions
Option without dairy products: Replace the cream cheese and butter with alternatives without dairy products to make this vegan cake.
Flour substitution: Use almond flour or a mixture of gluten -free versatile flour if you are looking for a gluten -free version.
Rose water: If you don’t have rose water, the vanilla extract works as well in the frosting.
Pistachio garnish: For more texture, garnish with crushed pistachios or chopped chocolate for additional richness.
Faq
Can I use savory pistachios?
It is preferable to use non -salty pistachios to control the amount of salt in the recipe, but you can use savory pistachios if this is what you have, simply reduce the amount of additional salt.
How can I store this cake?
Keep the cake in an airtight container in the refrigerator up to 3 days. The cake will remain damp and tasty.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it closely in a plastic film and store in an airtight container. He will stay in the freezer for up to 2 months. Let it thaw completely before frosting and service.
Suggestion service
Pairs: This cake goes perfectly with a cup of hot tea or coffee for afternoon treats.
Filling: Garnish with a few additional crushed pistachios or even a drizzle of honey for more sweetness.
Occasions: Perfect for celebrations, holidays or a special dessert for any occasion.
Take advantage of this luxurious pistachio cake It is rich, humid and fragmented with flavor, garnished with a creamy frosting for the perfect finish!
Pistachio cake recipe
Ingredients
For pistachio butter:
1 ¼ cup shelled pistachio
2 cups of water
½ cup of whole milk, heated
For the cake:
Cooking spray
1 ¼ cup of versatile flour
¾ Cup of granulated sugar
1 teaspoon of baking powder
¼ teaspoon of baking soda
½ teaspoon of salt
½ cup of olive oil
2 large eggs
½ cup of Greek yogurt
1 teaspoon of vanilla extract
For frosting:
4 ounces of cream cheese, softened
4 tablespoons of non -salty butter, softened
2 cups of powdered sugar
1 teaspoon of rose water or vanilla extract
Pinched salt
Instructions
Pistachio butter:
In a small pot, mix the pistachios and water. Bring to a boil, then let them boil for 3 minutes.
Drain the pistachios and put them on a clean cloth. Gently rub the towel on the nuts to remove the skins and throw the skins.
Add the pistachios to the bowl of a small food processor with the hot milk. Let the mixture soak for about 30 minutes to infuse the pistachio flavor.
Process for 5 to 10 minutes, frequently scraping the sides of the bowl, until the mixture becomes smooth and creamy, resembling nuts.
Pistachio cake:
Preheat the oven to 350 ° F (175 ° C). Grease a 9 -inch round cake pan and line the bottom with parchment paper.
In an average bowl, whisk flour, sugar, baking powder, baking soda and salt.
In a large separate bowl, whisk the pistachio butter, olive oil, eggs, Greek yogurt and vanilla extract until they are well incorporated.
Gradually add the dry ingredients to the damp mixture, stirring until it is combined.
Pour the dough into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 20 minutes. Then transfer the cake to a rack to complete the cooling completely.
Cream cheese frosting:
In the bowl of a mixer on base, mix the cheese and the softened cream butter. Beat at medium-high speed until smooth and soft.
Add the powdered sugar, rose water (or vanilla extract) and a pinch of salt. Beat until the frosting is smooth and light.
Once the cake is cooled, distribute the cream cheese frosting on top and garnish with crushed pistachios if you wish.
