But First, Let’s Eat Cake.
PISTACHIO CAKE (gluten free)
WITH CREAM CHEESE FROSTING
We are thrilled to see that you are here and and are one of the first to follow Pistash’s journey to market! We will be sharing news as we achieve milestones throughout this adventure so stay tuned for more. But first, let’s eat cake!
Our Founder, Alex Sborov, has found many recipes by fellow pistachio lovers. With so many to choose from, we decided this Pistachio Cake recipe in Lina Jabbari’s book, Sweet, (link to Amazon), takes the cake. Tested and tasted, Alex’s cake puts the “P” in perfect. Of course, using Pistash’s pistachio milk made it extra special. Friends and family that she shared the cake with for an intimate dinner at home agreed.
“A homemade, home-baked cake makes any occasion feel more joyful.””
Check out the recipe below and Lina’s book on Amazon. If you try the recipe yourself, let us know how it went in the comments and/or please share photos with us on Instagram by tagging us at @pistashfoods.
Based off the Pistachio Cake recipe in Sweet by Lina Jabbari, Alex adds some notes from her experience.
Ingredients needed:
Cake
1/3 cup unsalted ghee or butter
1 cup pistachios, shelled (+ extra for décor)
1 tsp baking powder
1 tsp baking soda
¾ cup oat flour
½ cup coconut flour
¼ cup honey
½ cup sugar
1 tsp vanilla
4 medium eggs
1/3 cup + 1 tbsp (or 3oz) Pistachio milk
¼ tsp salt (if pistachios are unsalted)
Frosting
1 block (8oz) cream cheese (softened)
1/4cup unsalted butter softened
¾ tsp vanilla
2.5 cups confectioners’ sugar (powdered)
Instructions:
Preheat oven to 400 F. Grease a Cake Pan and line with parchment paper. Do not skip this step.
Place the pistachios in a food processor and blitz until it’s a fine powder. Keep bigger chunks if you prefer a more carrot-cake like texture.
Sift the baking powder, baking soda, oat flour, coconut flour into a large bowl. Add the ground pistachios, combine and set aside.
In a separate bowl, whisk the honey, sugar, ghee/butter, and vanilla extract., Add the eggs one at a time, whisking after each addition.
Add the pistachio milk and mix until well combined. Make sure you use a spatula to scrape the honey that might be stuck at the base of the bowl.
Gradually add the liquid mixture to the dry ingredients, folding with a spatula until combined.
Pour into the prepared cake tine and bake for 35-40 minutes or until a metal skewer comes out clean.
In a new large bowl or a food processor, combine the cream cheese, butter, and vanilla until all ingredients are incorporated.
Add about 1 cup of sugar and purée until smooth. Repeat until all of the sugar has been used.
Leave the cake to cool in the pan for 30 minutes, then remove and transfer to a cooling rack to cool completely. Spread the frosting over the cake then sprinkle crushed pistachios on top.
Store in an airtight container in the fridge for up to 5 days.
Alex’s Tips:
Cover the cake with tin foil when baking.
This can also be made in a bread pan. Increase the cooking time to 50-60 minutes.
Add pistachio syrup or pistachio extract to the frosting for an extra pistachio kick.
