Description
A soft, moist pistachio cake made with fresh toasted nuts and yogurt, topped with a light cream cheese whip.
Ingredients
Scale
- 1/4 cup neutral oil (vegetable or canola)
- 3/4 cup plain full-fat yogurt (room temp)
- 1/2 tsp vanilla extract
- 125g shelled unsalted pistachios
- 1 large egg (room temp)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 60g unsalted butter, melted
- 1 cup all-purpose flour
- 4 drops green food coloring (optional)
- 1 1/4 tsp baking powder
- 3/4 cup superfine sugar
- 100g cream cheese, softened
- 3 tbsp superfine sugar (for whip)
- 3/4 cup heavy whipping cream
- 1/2 tsp vanilla extract (for whip)
- 2 tsp lemon juice
- Pinch of salt (for whip)
Instructions
- Preheat the oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper. Toast the pistachio kernels on a baking tray for 12 minutes until fragrant, then cool completely.
- Pulse the cooled pistachios in a food processor until they form a fine powder, being careful not to make paste. Reserve a small amount for garnish.
- In a large bowl, whisk the flour and pistachio powder, breaking up clumps with your fingers. Whisk in the baking powder, baking soda, and salt.
- In a separate bowl, whisk together the yogurt, melted butter, oil, sugar, vanilla, and egg until smooth.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until nearly combined. Add green food coloring if using, then fold until just combined.
- Pour batter into the prepared pan and bake for 38-42 minutes, or until a skewer comes out clean. Cool in pan for 10 minutes, then transfer to a rack to cool fully.
- Beat the softened cream cheese until smooth, then add cream, sugar, vanilla, lemon juice, and salt. Whip until soft peaks form.
- Spread the frosting over the cooled cake and top with reserved chopped pistachios.
Notes
Ensure ingredients are at room temperature for the best rise. If using salted nuts, omit the added salt in the batter.
- Prep Time: 25 min
- Cooling Time: 1 hr
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 49mg
Keywords: pistachio cake, nutty dessert, easy cake recipe, homemade baking, cream cheese frosting