Pistachio Cake

By Feelgoodfoodie · 90 min

Ingredients

Instructions

1. Pistachio butter: put the 1 ¼ cups shelled raw pistachios and 2 cups water in a small pot, bring to a boil and boil for 3 minutes. Drain, then rub the nuts in a clean tea towel to remove the skins and discard the skins.
2. Put the peeled pistachios in a small food processor with the ½ cup warmed whole milk and let soak for about 30 minutes.
3. Process for about 5-10 minutes, depending on your processor, scraping the bowl often, until the mixture looks like a smooth nut butter.
4. Cake: preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
5. In a medium bowl, whisk together the 1 ¼ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt.
6. In a large bowl, whisk the pistachio butter, ½ cup olive oil, 2 large eggs, ½ cup Greek yogurt and 1 teaspoon vanilla extract until evenly combined.
7. Add the dry mixture to the wet mixture and mix just until combined.
8. Pour the batter into the pan, smooth the top and bake for 25-30 minutes, until a toothpick inserted in the centre comes out clean.
9. Cool in the pan for about 20 minutes, then move to a wire rack to finish cooling.
10. Frosting: beat the 4 ounces softened cream cheese and 4 tablespoons softened unsalted butter in a stand mixer with the whisk attachment on medium-high until smooth and fluffy.
11. Add the 2 cups powdered sugar, 1 teaspoon rose water (or vanilla extract) and a pinch of salt, and beat until smooth and light.
12. Once the cake is cool, spread the frosting on top and garnish with crushed pistachios if you like.

Summarized from Feelgoodfoodie's video. Watch it for the details.