Pistachio Cake

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. 1

   Spread 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. 2

   Set aside 2 tablespoons of pistachios and finely grind the rest using a small food processor.

3. 3

   Toss the freshly ground nuts with the flour, baking powder, baking soda, matcha powder (if using), and salt in a large mixing bowl.

4. 4

   In a medium bowl, whisk together the yogurt, olive oil, granulated sugar, egg, and vanilla extract.

5. 5

   Add the wet ingredients to the dry ingredients and mix until just combined.

6. 6

   Pour the batter into a greased 8" round cake pan. Bake at 350F for 30-35 minutes. Let cool completely before frosting.

7. 7

   In a large mixing bowl, cream the cream cheese, butter, and vanilla together until combined. Mix in the powdered sugar until smooth.

8. 8

   Spread the frosting on top of the cooled cake. Finely chop the reserved pistachios and sprinkle on top.