Ingredients
- 1 1/2 cups (200g) unsalted pistachios, shelled
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup (120ml) plain Greek yogurt
- 1/2 cup (120ml) olive oil or melted butter
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- Zest of 1 lemon (optional for added flavour)
For the Frosting
- 1 cup (240ml) heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup crushed pistachios for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Prepare the Pistachios: Grind the pistachios in a food processor until finely ground but not a paste.
- Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, whisk the eggs and sugar until light and fluffy. Stir in the yogurt, olive oil, vanilla extract, almond extract (if using), and lemon zest.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Frosting: Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble: Spread the whipped cream over the cooled cake and garnish with crushed pistachios.
- Serve and Enjoy: Slice and serve your pistachio cake. Store any leftovers in the refrigerator for up to three days.
Approximate Nutritional Information (Per Slice)
- Calories: 280
- Protein: 6g
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Sugars: 18g
- Fiber: 2g
- Sodium: 60mg
