Pistachios are one of the most versatile nuts when it comes to cooking and baking. It has grown to be one of the most popular additions in Middle Eastern desserts and pastries. I have grown to really like its subtle yet sweet flavor when incorporated with certain recipes. I had a lot of leftover pistachios and an excess amount of lemons so I decided to bake a simple cake using these ingredients for the main flavors. Because the flavor of lemon is stronger, it hits you with the first bite you take. But as you continue enjoying the slice of cake, the flavor and aroma of the pistachio hits your palate beautifully for a nutty and citrus experience!
Play around with the pistachios and icing when decorating! Because it's Ramadan, I made them into a crescent shape, and I also added just a touch of yellow food coloring to the icing for a nicer effect.
If you love pistachios, add in another cup! I used about 1 1/2 cups of ground pistachio, but if you really want the flavor to shine, add in another 1/2 to 1 cup of it!
Pistachios are usually a hit or miss with people. You either love them, or you feel like they completely take over and ruin a dessert. In my opinion, it's all in the way you serve it and the amount you are adding in. Although it makes desserts like kenafeh and warbat so beautiful by adding a pop of color, it can actually take away from the dessert itself. That's why I dedicated a dessert specifically for the pistachios so that it can be enjoyed properly in the right ratios.
This cake is very fatty, so if you are looking for a healthy dessert, this one might not be it! It uses a lot of butter, and although nuts have the 'good kind of fat' it might not be the case for this dish! However, the cake is extremely light and fluffy and it's a perfect dessert for a dinner party because it pairs perfectly with a coffee or tea!
Prep Time: 15 minutes Serves: 8-10 People
Cook Time: 65 minutes
Total Time: 80 minutes
INGREDIENTS:
2 3/4 cups Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 cups Unsalted Butter, softened
2 cups Sugar
1 1/2 - 2 cups Pistachios, shelled
Zest from 1 Lemon
1 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1/4 cup Water
4 Eggs
Pistachios, for garnish
For the Glaze:
3/4 cup Sugar
2 Tbsp. Lemon Juice
2 Tbsp. Water
Pinch of Salt
For the Icing:
1 1/2 cups Confectioner's Sugar
3-4 Tbsp. Water
2 Tbsp. Lemon Juice
1/2 tsp. Lemon Extract
1 Drop Yellow Food Coloring, optional
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9-inch spring form pan and line it with parchment paper on the sides and the base.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until it is light and fluffy, about 2-3 minutes.
Add in the pistachios, vanilla, lemon zest, water, and almond extract and continue to mix until the ingredients are fully incorporated.
Add one egg at a time and continue to mix, adding in an egg each time the mix is evenly distributed.
Once all the eggs are added in, slowly add in the flour mix in 4 batches while mixing with the electric mixer.
Mix just until the dry ingredients are thoroughly combined with the rest of the batter.
Pour the batter into the prepared baking pan. Bake it for 55-60 minutes, until a toothpick comes out clean from the center and the surface and edges are a golden brown.
Transfer the cake to a cooling rack and allow it to cool for 20 minutes.
In the meantime, add all the ingredients for the glaze into a small sauce pan and bring it to a low boil over medium heat on the stove.
Mix the ingredients as the sugar dissolves then set it aside to cool for about 10 minutes.
Once the glaze has cooled and turned into a syrup-like consistency, drizzle it all over the surface of the cake. I poked small holes on the top of the cake with a toothpick so the glaze can seep through.
To prepare the icing, add all of the required ingredients into a bowl and mix until you get a slightly runny icing consistency. Drizzle it over the cake however you like and top it with pistachios.
Serve and enjoy!
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