Pistachio Cake

This pistachio cake is the perfect balance of nutty sweetness and a soft, tender texture. Made with real pistachios and topped with a luscious cream cheese frosting.

📝 Ingredients

• 1 cup (140g) raw pistachios (divided)
• 1 cup (120g) cake flour
• 1 & 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp matcha powder (optional)
• 3/4 cup plain yogurt (room temperature)
• 1/2 cup (120ml) olive oil
• 3/4 cup (150g) granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 4 oz cream cheese (room temperature)
• 1/4 cup (57g) unsalted butter (room temperature)
• 1/4 tsp vanilla extract
• 2 cups (240g) powdered sugar

👨‍🍳 Instructions

1. 1Spread the pistachios onto a baking tray and roast at 350F for 8-10 minutes or until they smell nutty. Let cool completely before grinding.
2. 2Set aside 2 tablespoons of pistachios and finely grind the rest using a small food processor.
3. 3Toss the freshly ground nuts with the flour, baking powder, baking soda, matcha powder (if using), and salt in a large mixing bowl.
4. 4In a medium bowl, whisk together the yogurt, olive oil, granulated sugar, egg, and vanilla extract.
5. 5Add the wet ingredients to the dry ingredients and mix until just combined.
6. 6Pour the batter into a greased 8" round cake pan. Bake at 350F for 30-35 minutes. Let cool completely before frosting.
7. 7In a large mixing bowl, cream the cream cheese, butter, and vanilla together until combined. Mix in the powdered sugar until smooth.
8. 8Spread the frosting on top of the cooled cake. Finely chop the reserved pistachios and sprinkle on top.