Pistachio Cream Cake

Name: Pistachio Cream Cake
Ingredients: 60 g extra virgin olive oil; 200 g greek yogurt; 140 g granulated sugar; 1 large egg; 0.5 tbsp vanilla bean paste; 150 g all purpose flour; 100 g unsalted pistachios (crushed); 2 tsp baking powder; 0.5 tsp baking soda; salt (Pinch); 50 g powdered sugar; 80 g pistachio paste; 70 g cream cheese; 150 ml heavy cream; 0.5 tsp vanilla

This super moist pistachio cake uses real pistachios and no food coloring. Very light in texture filled with the best pistachio flavor. Topped with a smooth, creamy pistachio frosting!

Ingredients

Directions

1
Toast pistachios at 350°F for 6-7 minutes.
2
Let pistachios cool and transfer to food processor. Blend until flour consistency.
3
Preheat oven to 350°F and line an 8-inch cake pan.
4
In a bowl, combine flour, pistachio flour, baking powder, baking soda, and a pinch of salt. Set aside.
5
In another bowl, mix olive oil, sugar, greek yogurt, and vanilla paste until smooth.
6
Add flour mixture to wet ingredients and gently fold everything together. Don't overmix.
7
Pour batter into lined cake pan and bake for 25-30 minutes.
8
Let cake cool.
9
Make frosting: mix heavy cream until halfway to stiff peak, then add pistachio paste, room temp cream cheese, vanilla, and powdered sugar. Mix until desired consistency.
10
Top cake with frosting and more pistachio pieces.

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