Pistachio Cake Recipe

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Soft, nutty, and irresistibly moist — this Pistachio Cake is the kind of dessert that instantly transports you to a cozy afternoon café. It’s infused with the rich, buttery flavor of finely ground pistachios and crowned with a swirl of silky cream cheese frosting that carries hints of vanilla and citrus. Every bite offers a delightful contrast: the nutty crunch of pistachios against the fluffy tenderness of the cake. It’s elegant enough for special occasions and simple enough for a weekday treat.

Perfect for spring gatherings, afternoon tea, or as a unique twist on your usual birthday cake, this pistachio dessert will become a fast favorite. It doesn’t rely on artificial flavors or pudding mixes — the real pistachios shine through in every forkful. If you’re a fan of earthy flavors and creamy toppings, this cake is destined to win your heart.

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Ingredients for this Pistachio Cake Recipe

• 1 cup shelled pistachios (unsalted)
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for extra nuttiness)

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Zest of 1 lemon or orange (optional, for brightness)
• Crushed pistachios, for topping

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Step 1: Prepare the Pistachios

Start by finely grinding the pistachios. Add them to a food processor and pulse until they reach a fine, flour-like texture. Be careful not to over-process them into a paste. This will give the cake its signature nutty flavor and a speckled green hue.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt. This ensures even distribution and prevents clumping when added to the wet mixture.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy — about 3–4 minutes. This step is crucial for creating a soft, tender crumb.

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Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla extract and almond extract (if using). The almond enhances the pistachio without overpowering it.

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Step 5: Combine Wet and Dry

Alternately add the dry ingredients and milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.

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Step 6: Bake the Cake

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square pan or a similar-sized baking pan. Pour the batter into the pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.

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Step 7: Make the Frosting

While the cake cools, prepare the frosting. Beat the cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and citrus zest (if using), beating until fluffy and creamy.

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Step 8: Assemble and Garnish

Spread the frosting evenly over the cooled cake. Use the back of a spoon to make decorative swirls. Sprinkle crushed pistachios on top for a beautiful finish and added crunch.

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Estimated Nutrition (per slice, based on 12 slices)

• Calories: 340
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 150mg
• Carbohydrates: 35g
• Sugar: 24g
• Protein: 5g
• Fiber: 2g

Note: Values are approximate and can vary depending on specific ingredients used.

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Frequently Asked Questions

1. Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or add ½ teaspoon separately for structure.

2. Can I use pistachio paste instead of ground pistachios?

You can, but it will create a denser, moister cake with a more intense flavor. Reduce the butter slightly to compensate for the paste’s fat content.

3. How can I enhance the green color naturally?

Add a handful of fresh spinach to the milk, blend until smooth, and use it in the batter. It boosts the green hue without changing the flavor.

4. What pan size can I use instead?

An 8-inch round or 9×5-inch loaf pan works well. Just adjust the baking time—check for doneness with a toothpick.

5. Can I make cupcakes with this batter?

Absolutely. Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.

6. Is the almond extract necessary?

No, but it does enhance the pistachio flavor. If you’re allergic or not a fan, just omit it.

7. Can I use salted pistachios?

Use unsalted if possible. If you only have salted ones, rinse and dry them thoroughly to control the cake’s overall saltiness.

8. What’s the best topping alternative to frosting?

A simple dusting of powdered sugar or a honey drizzle works beautifully if you prefer a lighter option.

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