Pistachio Cake
Serves 8 #STARFineFoods Ingredients: A handful of unsalted roasted pistachios 1/2 cup of STAR Extra Virgin Olive Oil 1 cup of sugar or sugar substitute 1/2 teaspoon vanilla 1/2 teaspoon salt 3 large eggs 1/3 cup of walnut milk or milk substitute 1/2 cup of purpose flour 1/2 teaspoon baking powder --- For the frosting A handful of crushed walnuts 2/3 cup of greek yogurt 1 tablespoon honey 3 sheets of gelatin or 1 tbsp powdered gelatin Instructions:Preheat the oven to 350 °F. Grease and flour a cake pan using extra virgin olive oil.
Chop the pistachios until they form a course flour. In a large bowl, beat the oil and sugar together. Add the vanilla and salt, and then the eggs one at a time, beating after each addition.
Add the pistachio flour and mix. Next, pour in the walnut milk. Mix again and then add the flour and baking powder, stirring until the batter is uniform.
Transfer the batter to the cake pan and bake for 60-70 minutes. Insert a toothpick to test whether the cake is done.
Take it out of the pan and let it cool completely on a rack.
To make the yogurt frosting, chop the walnuts in a food processor until they form a paste. Add the yogurt, honey and melted gelatin. Mix well and then frost the pistachio cake using a pastry bag.
Ingredients
- A handful of unsalted roasted pistachios
- 1/2 cup of STAR Extra Virgin Olive Oil
- 1 cup of sugar or sugar substitute
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup of walnut milk or milk substitute
- 1/2 cup of purpose flour
- 1/2 teaspoon baking powder
- ---
- For the frosting
- A handful of crushed walnuts
- 2/3 cup of greek yogurt
- 1 tablespoon honey
- 3 sheets of gelatin or 1 tbsp powdered gelatin
Instructions
Preheat the oven to 350 °F. Grease and flour a cake pan using extra virgin olive oil.
Chop the pistachios until they form a course flour. In a large bowl, beat the oil and sugar together. Add the vanilla and salt, and then the eggs one at a time, beating after each addition.
Add the pistachio flour and mix. Next, pour in the walnut milk. Mix again and then add the flour and baking powder, stirring until the batter is uniform.
Transfer the batter to the cake pan and bake for 60-70 minutes. Insert a toothpick to test whether the cake is done.
Take it out of the pan and let it cool completely on a rack.
To make the yogurt frosting, chop the walnuts in a food processor until they form a paste. Add the yogurt, honey and melted gelatin. Mix well and then frost the pistachio cake using a pastry bag.
Preheat the oven to 350 °F. Grease and flour a cake pan using extra virgin olive oil.
Chop the pistachios until they form a course flour. In a large bowl, beat the oil and sugar together. Add the vanilla and salt, and then the eggs one at a time, beating after each addition.
Add the pistachio flour and mix. Next, pour in the walnut milk. Mix again and then add the flour and baking powder, stirring until the batter is uniform.
Transfer the batter to the cake pan and bake for 60-70 minutes. Insert a toothpick to test whether the cake is done.
Take it out of the pan and let it cool completely on a rack.
To make the yogurt frosting, chop the walnuts in a food processor until they form a paste. Add the yogurt, honey and melted gelatin. Mix well and then frost the pistachio cake using a pastry bag.
Total Time: 30 minutes
Serves: 8
