This Pistachio Cream Cake is a light, moist, and flavorful dessert made with real pistachios for a naturally nutty flavor—no food coloring needed! The combination of olive oil, Greek yogurt, and roasted pistachios gives the cake a tender crumb and rich texture. Topped with a creamy, luxurious pistachio frosting made from pistachio paste and cream cheese, this cake is a perfect treat for pistachio lovers.
Why You’ll Love This: You’ll love this cake for its wonderfully moist texture and the natural, earthy pistachio flavor. The lightness of the cake combined with the rich and creamy frosting makes it a perfectly balanced dessert. The pistachio paste in the frosting adds a depth of flavor that’s nutty, slightly sweet, and incredibly smooth. Whether for a special occasion or just because, this cake is sure to impress.
Perfect Occasion: This cake is perfect for family gatherings, birthdays, or any special event where you want to serve a unique and flavorful dessert. Its light and moist texture makes it ideal for spring and summer celebrations, but it’s delicious any time of year. Pistachio lovers will especially appreciate the rich, natural flavor.
Decoration Tips: For an elegant finish, top the cake with chopped pistachios for added crunch and visual appeal. You can also drizzle a bit of honey over the top for a glossy, sweet finish. If you’re feeling extra creative, add a few edible flowers for a pop of color.
Recipe:
For the Cake:
- 60g extra virgin olive oil
- 200g Greek yogurt
- 140g granulated sugar
- 1 large egg
- ½ tbsp vanilla bean paste
- 150g all-purpose flour
- 100g unsalted pistachios (crushed)
- 2 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
For the Pistachio Frosting:
- 50g powdered sugar
- 80g pistachio paste
- 70g cream cheese (room temperature)
- 150ml heavy cream
- ½ tsp vanilla extract
Instructions:
- Toast the Pistachios:
- Preheat your oven to 350°F (175°C).
- Spread the unsalted, shelled pistachios on a baking sheet and roast them for 6-7 minutes until fragrant and lightly golden.
- Once toasted, let them cool, then transfer to a food processor. Blend the pistachios until they reach a flour-like consistency.
- Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C) again and line an 8-inch cake pan with parchment paper or grease it well.
- In a mixing bowl, combine the all-purpose flour, pistachio flour, baking powder, baking soda, and a pinch of salt. Set this dry mixture aside.
- In a separate bowl, whisk together the olive oil, granulated sugar, Greek yogurt, and vanilla bean paste until smooth and well combined.
- Gently fold the dry flour mixture into the wet ingredients, being careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
- Prepare the Pistachio Frosting:
- In a large bowl, use a hand mixer to beat the heavy cream until it reaches soft peaks.
- Add the pistachio paste, room temperature cream cheese, vanilla extract, and powdered sugar. Continue to mix until the frosting reaches a smooth, spreadable consistency.
- Assemble the Cake:
- Once the cake has completely cooled, generously spread the pistachio frosting over the top.
- Sprinkle with additional crushed pistachios for decoration and texture.
- Serve and Enjoy:
- Slice and serve your beautifully frosted pistachio cake. It’s perfect with a cup of tea or coffee!
Enjoy!
