Pistachio Cake by @feelgoodfoodie

45 min

8 servings

🥜

15 g

Pistachios

🥛

120 ml

Milk

🥚

150 g

Eggs

🫒

120 ml

Olive oil

🥣

120 g

Yogurt

🍦

5 ml

Vanilla

🌾

180 g

Flour

🍬

Sugar

🌹

Rose water

🧀

230 g

Cream cheese

  1. Boil
    • raw shelled pistachios
    • Rose water

    Bring water to a boil in the saucepan and boil the raw shelled pistachios for 5 minutes.

  2. Drain
    • raw shelled pistachios

    Drain the pistachios in the colander and rub off their skins while they are warm.

  3. Preheat
    • olive oil

    Preheat the oven to 350°F (175°C) and grease the 8-inch round cake pan.

  4. Blend
    • raw shelled pistachios
    • milk
    • eggs

    Blend the peeled pistachios, milk, eggs, olive oil, plain yogurt, and vanilla extract until the mixture is smooth and bright green.

  5. Whisk
    • all-purpose flour
    • granulated sugar

    Whisk the all-purpose flour, granulated sugar, baking powder, and salt together in one mixing bowl.

  6. Pour
    • raw shelled pistachios
    • milk
    • eggs

    Pour the pistachio mixture into the dry ingredients and fold gently with the rubber spatula until no dry flour remains.

  7. Pour

    Pour the batter into the prepared cake pan and bake for 25 minutes, until golden and a tester comes out clean.

  8. Transfer

    Transfer the cake pan to the wire rack and cool the cake completely before frosting.

  9. Beat
    • cream cheese
    • powdered sugar

    Beat the cream cheese and powdered sugar with the electric mixer until smooth and fluffy.

  10. Mix
    • rosewater
    • Cream cheese

    Mix the rosewater into the cream cheese frosting until evenly incorporated.

  11. Spread
    • chopped pistachios
    • Cream cheese

    Spread the rosewater cream cheese frosting over the cooled cake and sprinkle with chopped pistachios.

Pistachio Cake by @feelgoodfoodie

45 min

8 servings

🥜

15 g

Pistachios

🥛

120 ml

Milk

🥚

150 g

Eggs

🫒

120 ml

Olive oil

🥣

120 g

Yogurt

🍦

5 ml

Vanilla

🌾

180 g

Flour

🍬

Sugar

🌹

Rose water

🧀

230 g

Cream cheese

Preparation Steps

  1. Step 1/11

    Bring water to a boil in the saucepan and boil the raw shelled pistachios for 5 minutes.

    🥜raw shelled pistachios
    🍲saucepan

  2. Step 2/11

    Drain the pistachios in the colander and rub off their skins while they are warm.

    🥜raw shelled pistachios
    🧺colander

  3. Step 3/11

    Preheat the oven to 350°F (175°C) and grease the 8-inch round cake pan.

    🫒olive oil
    🍰8-inch round cake pan

  4. Step 4/11

    Blend the peeled pistachios, milk, eggs, olive oil, plain yogurt, and vanilla extract until the mixture is smooth and bright green.

    🥜raw shelled pistachios
    🥛milk
    🥚eggs
    🫒olive oil
    🥣plain yogurt
    🍦vanilla extract
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/11

    Whisk the all-purpose flour, granulated sugar, baking powder, and salt together in one mixing bowl.

    🌾all-purpose flour
    🍬granulated sugar
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/11

    Pour the pistachio mixture into the dry ingredients and fold gently with the rubber spatula until no dry flour remains.

    🥜raw shelled pistachios
    🥛milk
    🥚eggs
    🫒olive oil
    🥣plain yogurt
    🍦vanilla extract
    🌾all-purpose flour
    🍬granulated sugar
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Pour the batter into the prepared cake pan and bake for 25 minutes, until golden and a tester comes out clean.

    🍰8-inch round cake pan
    🥄rubber spatula

  8. Step 8/11

    Transfer the cake pan to the wire rack and cool the cake completely before frosting.

    ✨wire rack
    🍰8-inch round cake pan

  9. Step 9/11

    Beat the cream cheese and powdered sugar with the electric mixer until smooth and fluffy.

    🧀cream cheese
    🍬powdered sugar
    🥣mixing bowl

  10. Step 10/11

    Mix the rosewater into the cream cheese frosting until evenly incorporated.

    🌹rosewater
    🥣mixing bowl

  11. Step 11/11

    Spread the rosewater cream cheese frosting over the cooled cake and sprinkle with chopped pistachios.

    🥜chopped pistachios
    🥄offset spatula

Composition

Ingredients

Types

Nuts, Dairy, Eggs, Oils

Ingredients

Pistachios, Milk, Eggs, Olive oil, Yogurt, Vanilla, Flour, Sugar, Rose water, Cream cheese

Notes

Pistachios (boiled for 5 minutes to peel, for topping, chopped), Rose water (for the topping), Cream cheese (for the frosting)

Allergens

Tree nuts, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Halal

Calories

510 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 61g, Total fat: 27g, Saturated fat: 8g, Fiber: 2.5g, Sugar: 43g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 1.8mg, Potassium: 250mg, Sodium: 210mg

Vitamins

Vitamin A: 130mcg, Vitamin E: 1.5mg, Vitamin B6: 0.15mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

saucepan, colander, mixing bowl, measuring cups, measuring spoons, rubber spatula, whisk, 8-inch round cake pan, wire rack, offset spatula

Appliances

Blender, Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Ramadan, Eid, Birthday, Celebration, Special occasion

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Middle Eastern, American

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Creamy, Crunchy

Flavors

Nutty, Sweet, Floral, Tangy, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight cake container,Only if unfrosted), fridge : 5 days (Store covered in an airtight container,Allow slices to sit at room temperature for 20 min before serving), freezer : 90 days (Freeze unfrosted cake layers wrapped tightly,Thaw overnight in the fridge before frosting)