Easy Pistachio Cake
Made with fresh ground pistachios, this is an easy pistachio cake that is made from scratch. This pistachio cake is moist and tasty with hints of lemon, cardamom, and ginger.
This post might contain affiliate links.
This is an easy pistachio cake recipe that uses raw pistachios that are ground to a fine flour-like consistency, with the help of a blender. This pistachio “flour” is combined with semolina, which results in a cake with a terrific texture.
In addition to fresh pistachios, this cake is packed with a delicious combination of flavors that include lemon, cinnamon, and ginger.
This pistachio cake recipe does not involve any box cake mixes or pistachio pudding.
Why I love this pistachio cake…
I love this pistachio cake because it is so moist and packed with nutty pistachio flavor that blends so harmoniously with aromatic spices and zesty lemon.
Made with only 12 ingredients, this pistachio cake is so easy to make, and an absolute joy to eat! I love frosting, but this pistachio cake (much like this cashew cake) doesn’t need it. Just a light icing drizzled on it or powdered sugar dusted on top of it.
What are the ingredients needed to make this pistachio cake?
The pistachio cake ingredients are:
- Pistachios
For this recipe, I used raw pistachios. You could also use roasted unsalted pistachios instead, if you have those on hand. The pistachios are ground to a flour-like consistency using a small food processor or a high-powered blender like a Vitamix or Ninja. The green tint of this cake is related to the pistachios used. If you prefer a more natural green tint, use some Sicilian pistachios. Or, you could also add in some drops of green food coloring. - Semolina Flour
While semolina flour is usually used in pasta, I love the texture it imparts to baked treats like this pistachio cake. Semolina flour is higher in protein, which results in a cake with a textured crumb. Also, it is slightly yellow in color which enhances the green tint of the pistachios. - Sugar
Granulated sugar is what was used in this. - Butter
I used vegan butter in this recipe as that is mostly what I have on hand. - Eggs
I used medium-sized organic eggs. However, any medium-sized eggs would work. - Almond Extract
Pure almond extract is one of those flavors that enhances the flavor of pistachio. But, use it sparingly in this recipe. - Vanilla Extract
Pure vanilla extract balances off the flavor of almond extract so beautifully. Just make sure to not use imitation vanilla instead. - Cardamom
Like almond extract, powdered cardamom (or ground cardamom) is one of those spices that are said to enhance the flavor of pistachios. And, I love how delicious the combination of it with pistachios was in this pistachio rose cake too. - Ginger
I used powdered ginger in this cake recipe for another layer of flavor in this cake. - Baking Powder
I used aluminum-free baking powder in this recipe. - Salt
- Lemon
I used the lemon zest and lemon juice of one fresh organic lemon.
Ingredients that can be substituted:
Pistachios: Yes, the pistachios can be substituted in this recipe for almond flour, making this an almond flour cake.
Semolina: All-pupose flour would work as a substitute for semolina, as would cake flour. However, the resulting cake (with all-purpose flour or with cake flour) would have a very different texture to the pistachio cake you see here. And, as they absorb liquid differently, you might need to add more lemon juice to make the batter more pliable. So with that said, I would strongly urge you to use semolina, which you can find on Amazon.
Butter: Instead of vegan butter, regular butter could be used.
Sugar: If you want to make this a refined sugar-free cake, the granulated sugar could be substituted with Monkfruit sweetener or stevia. I would not suggest replacing the sugar with honey or maple syrup as both those seem to challenge the texture and baking time of this cake.
Cardamom & Ginger: If you do not have either of these spices on hand, they can be omitted entirely. Or, if you are feeling bold, you could use a 1/2 teaspoon of pumpkin pie spice instead.
How to make pistachio cake from scratch?
- Once you have all your ingredients gathered, add the butter and sugar to a large mixing bowl. Then, cream the butter and sugar together, using a handheld electric mixer. By the way, I used cold butter and not room temperature butter.
- After that, add the eggs in one by one and mix well.
- Add the pistachios to a small food processor or high-powered blender and blend them until they are a flour-like consistency. Then, add these ground up pistachios to the large bowl.
- Then add in the vanilla extract, almond extracts, baking powder, cardamom, semolina flour, and ginger, the bowl and mix well.
- Using a microplane grater, grate the zest off the whole lemon into the bowl with the pistachio cake batter, which measured about 1.5 teaspoons of lemon zest.
Would You Like to Save This?
Enter your email and I’ll send you this recipe to you. Plus you’ll get new recipes from me every week!
- Cut the lemon in half and juice it, while measuring out 1.25 tablespoons of the lemon juice. Add the lemon juice to the batter as well and mix well so all ingredients are well incorporated. Do not discard the rest of the lemon juice as we will use it to make a lemon syrup to brush over the warm cake as well as a lemon icing.
- The pistachio cake batter will be very thick. Set it aside and line a loaf pan with parchment paper and sprayed with nonstick spray.
- Using a spatula or spoon, spoon the batter into the parchment-lined loaf pan.
- Bake the pistachio cake for 35-40 minutes in an oven that has been preheated to 350 degrees. Text to see if the cake is baked by inserting a toothpick into its center. If the toothpick comes out clear, then the cake is ready to be cooled. However, if the toothpick has batter on it, bake it for 5 more minutes and repeat the test.
- While the cake is baking, mix together 1 tablespoon of lemon juice with 1 tablespoon of granulated sugar and set it aside.
- When the cake is baked through, remove it from the oven and brush the lemon juice/sugar mixture over it while it is still warm. Then let the cake cool on a wire rack and plate it on a serving dish.
Do note that the cook time / bake time on this cake will vary depending on the type of the oven used.
Serving ideas
When it has cooled, the pistachio cake is ready to enjoy as is.
Or, this pistachio cake can be served with a lemon icing drizzle and chopped pistachios. The lemon drizzle is made by mixing together powdered sugar and lemon juice and drizzling this over the pistachio cake. Then, adding some chopped pistachios over the lemon icing.
This cake can also be served dusted with some powdered sugar. And, along with some dairy-free whipped cream or cool whip and fresh fruit.
This cake can also be cut in half to form a 2 layer cake. And, a dairy-free whipping cream, or your favorite buttercream or cream cheese frosting, can be used between the layers as well as on the top of this cake.
Made without any boxed cake mix or instant pudding, this moist cake is so easy to make, and is a tasty dessert after any meal. It can also be added to your holiday desserts table.
How to store leftovers
Leftovers of this cake can be stored in an airtight container, in the fridge. In the fridge, this cake will firm up a bit. So, when you want to enjoy a slice and prefer it to be the consistency it was when it was first baked and cooler, simply set a slice out on the counter so it comes to room temperature.
Love Pistachios? Then check out these other pistachio recipes!
I love pistachios and use them often in treats from bars, to popsicles. I have even made my own from-scratch pistachio milk!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 3/4 cup raw pistachios
- 1/2 cup vegan butter or any butter you prefer
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 1/2 cup semolina
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 2 tsp baking powder
- 1/2 tsp salt
- 1 lemon (1 1/2 tsp lemon zest and 1 TBSP lemon juice)
Topping
- 1 tbsp lemon juice
- 1/3 cup powdered sugar
- 2 tbsp chopped pistachios
Instructions
- Preheat oven to 350 degrees F.
- Once you have all your ingredients gathered, add the butter and sugar to a large mixing bowl. Then, cream the butter and sugar together, using a handheld electric mixer. By the way, I used cold butter and not room temperature butter.
- After that, add the eggs in one by one and mix well.
- Add the pistachios to a small food processor or high-powered blender and blend them until they are a flour-like consistency. Then, add these ground up pistachios to the large bowl.
- Then add in the vanilla extract, almond extracts, baking powder, cardamom, semolina flour, and ginger, the bowl and mix well.
- Using a microplane grater, grate the zest off the whole lemon into the bowl with the pistachio cake batter, which measured about 1.5 teaspoons of lemon zest.
- Cut the lemon in half and juice it, while measuring out 1.25 tablespoons of the lemon juice. Add the lemon juice to the batter as well and mix well so all ingredients are well incorporated. Do not discard the rest of the lemon juice as we will use it to make a lemon syrup to brush over the warm cake as well as a lemon icing.
- The pistachio cake batter will be very thick. Set it aside and line a loaf pan with parchment paper and sprayed with nonstick spray.
- Using a spatula or spoon, spoon the batter into the parchment-lined loaf pan.
- Bake the pistachio cake for 35-40 minutes in an oven that has been preheated to 350 degrees. Text to see if the cake is baked by inserting a toothpick into its center. If the toothpick comes out clear, then the cake is ready to be cooled. However, if the toothpick has batter on it, bake it for 5 more minutes and repeat the test.
- While the cake is baking, mix together 1 tablespoon of lemon juice with 1 tablespoon of granulated sugar and set it aside.
- When the cake is baked through, remove it from the oven and brush the lemon juice/sugar mixture over it while it is still warm. Then let the cake cool on a wire rack and plate it on a serving dish.
Topping
- Make the Lemon icing by mixing together 1 tbsp lemon juice with 1/3 cup powdered sugar. Drizzle on top of the cooled pistachio cake.
- Sprinkle some chopped pistachios on top and slice and enjoy!
Notes
Would You Like to Save This?
Enter your email and I’ll send you this recipe to you. Plus you’ll get new recipes from me every week!
Made this but used 3/4 cup semolina and this turned out delicious – not too sweet but very flavorful.