Moist Middle Eastern Pistachio Cake With Rich Nutty Frosting

The pistachio cake is moist with ground nuts in the crumb and a frosting to match. I grind the pistachios fine so the crumb stays even instead of speckled and heavy.

The recipe is straightforward and results in a deliciously moist cake that pairs beautifully with the velvety frosting. It’s an excellent way to bring some Middle Eastern flavors into your baking repertoire.

Classic Middle Eastern Pistachio Cake Recipe

This moist pistachio cake is rich in flavor and features a delightful nutty frosting that enhances every bite. The recipe takes about 1 hour and serves 8-10 people, making it perfect for gatherings and special occasions.

Ingredients

1 cup finely ground pistachios
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup powdered sugar (for frosting)
2 tablespoons unsweetened cocoa powder (for frosting)
2 tablespoons heavy cream (for frosting)
1/4 cup chopped pistachios (for topping, optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
Combine with Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.
Add Ground Pistachios: Gently fold in the ground pistachios until evenly distributed throughout the batter.

Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Frosting: In a mixing bowl, combine the powdered sugar, cocoa powder, and heavy cream. Mix until smooth and creamy.

Frost the Cake: Once the cake is completely cool, frost the top with the nutty frosting and sprinkle chopped pistachios on top for garnish.
Serve: Slice the cake and serve it with a cup of tea or coffee for an enjoyable treat.