Pistachio Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pistachio sponge cake made with real pistachios and olive oil, topped with cream cheese frosting. It's moist, nutty, and elegantly flavored. Serve as a special occasion dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ¼ cups shelled raw pistachios (unsalted)
- 2 cups water
- ½ cup whole milk (warmed)
- Cooking spray
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup olive oil
- 2 large eggs
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- 4 ounces cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon rose water (or vanilla extract)
- Pinch of salt
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 316mg
- Total sugar
- 51g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.