Pistachio Cake With Cream Cheese Icing
Ingredients
- – 1 cup of roasted salted pistachios about 250 grams
- – 1 ½ cups of all-purpose flour about 180 grams
- – 1 ½ teaspoons of baking powder
- – ½ teaspoon of baking soda
- – 1 ½ teaspoons of salt
- – ¾ cup of melted coconut oil about 170 grams
- – 1 ½ cups of granulated sugar about 300 grams
- – 4 large eggs at room temperature
- – 1 cup of buttermilk about 240 ml
- – 1 teaspoon of vanilla extract
- – 1 teaspoon of almond extract
- – 1 tablespoon of orange blossom water
- – 1 teaspoon of ground cardamom
For the icing:
- – 1 stick of softened salted butter 113 grams or 1/2 cup
- – 1 stick of room temperature cream cheese 226 grams or 1 cup
- – ¼ teaspoon of salt
- – ½ teaspoon of almond extract optional
- – 1 teaspoon of vanilla extract
- – 3-4 cups of powdered sugar depending on how thick you want the icing
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and line a 9×13” pan with parchment paper.
- In a food processor, grind the pistachios until they’re fine, with some larger pieces for texture. Then, add the flour and pulse to combine.
- In a medium bowl, mix the ground pistachio flour with baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the melted coconut oil and sugar. Add the eggs, buttermilk, vanilla extract, almond extract, orange blossom water, and ground cardamom, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before topping it with cream cheese icing.
For the icing:
- In a large bowl, beat the softened butter and cream cheese until fluffy.
- Add the salt, almond extract (if using), and vanilla extract, and mix until combined.
- Gradually add the powdered sugar, beating until light and fluffy.
- Spread the icing evenly over the cooled sheet cake.