Pistachio Cake
Super nutty, pistachio forward cake topped with a naturally pink glaze.
Ingredients
- 100 g or 1 cup pistachio flour or pistachios ground fine with a food processor
- 50 grams or ⅓ cup of all-purpose flour
- 113 g or ½ cup unsalted butter (room temperature (8 TB))
- 100 g or ½ cup fine granulated sugar
- zest of 1 lemon
- 2 large eggs (at room temperature)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 130g or 1 cup organic powdered sugar made with tapioca starch (sifted)
- ¼ tablespoons of pomegranate arils or thawed frozen raspberries (plus more for garnish)
- pinch fine sea salt
- pistachios, pomegranates or dried rose petals (for garnish)
Directions
- 1
Preheat oven to 350 F and grease a loaf pan or an 8x8 inch square pan with butter and flour. Alternatively use a baking spray. Line the pan with parchment paper.
- 2
If you are grinding the pistachios yourself, add the flour with them to process (this way they won't clump).
- 3
Add the sugar, butter, lemon zest, vanilla and salt to a bowl and beat using a hand mixer until very light and fluffy - about 3-5 minutes.
- 4
Add eggs one at a time, while mixer is running and beat until combined.
- 5
Add the pistachio and flour mixture, the salt and baking powder to the wet mix and fold with a spatula until combined. .
- 6
Spread into the prepared pan. Bake until a cake tester comes out clean; if using a loaf pan it will take 30-35 minutes, if using the square pan it should take around 20-25.
- 7
Once the cake is cool, slice it in half (straight down the middle if you made it in a square pan, horizontally if you made it in a loaf pan). Trim the edges if you like.
- 8
To make the glaze: pressing pomegranate arils or the thawed raspberries through a sieve to release the berries juice. Add the powdered sugar and the salt and mix to combine.
- 9
Have the first cake layer face up and spread some glaze over it in an even layer. Set the second half face side down and glaze. Sprinkle on the garnish.