Pistachio Cake

Love pistachios and want them in cake form? There are two ways to make a pistachio cake: with pistachios ground into a powder (like I do in this small batch pistachio cake); this is the more popular method you’ll find in most pistachio cake recipes. The other option is to grind the nuts past the powder point, until you can break down the oils and turn them into a paste – rather like making homemade peanut butter. 

I have been making pistachio paste for about a decade now. Early on in this blog’s journey I shared a pistachio chocolate pie and a chocolate pistachio butter (like nutella but pistachios in lieu of hazelnuts). Many of you have enjoyed my pistachio cheesecake which uses the same method of roasting then blending the pistachios until they are a creamy paste. Because we’re drawing out all of the oils in the nuts, I find this to be a better way to bring out the nutty flavors of pistachio, so this is the method I usually turn to. 

Recipe Origins 

This pistachio cake recipe is built off of my hazelnut cake. For the cake I have you roast some raw, blanched nuts, process them into a runny paste and then use that in the cake. 

Pistachios have a more delicate flavor so using ingredients that complement its flavor out is key; we’re zesting some lemons and rubbing it into the sugar to release its oils and flavor. I’m also using olive oil here, which helps it shine (I did try this with avocado oil, and the flavor wasn’t as great).

Why do we need to Peel the Pistachios for the Cake? 

We’re more or less following that same method as the hazelnut cake, with some tedious changes. I’ll ask you to blanch the pistachios, peel them (sorry sorry! It’s worth it I promise!), toast them, then process into a pistachio butter (or pistachio cream). I shared a version of this on my substack late last year here but without blanching and peeling steps. I’ve found that doing this not only gives the cake a bright green color, enhances the flavor but the biggest change was the texture: peeling the nuts means a more moist cake.  

How to Make the Pistachio Paste for the Cake 

That said, we’re not exactly using the same paste method for this cake. Through many many (too many to be honest) trials, I’ve found that the pistachios absorb some water in the blanching process and this then hinders them from turning into paste. 

I was only able to do this once and it took hours of on and off blending. I even bought a newer, much stronger, food processor and continued to face the same issue. 

You might offer that the solution is to blanch them for less time… But this makes the peeling process much longer, kind of painful, and requires much more effort (you have to scratch off the skin, it won’t peel off). The longer the pistachios boil, the easier the skin will come off. 

We’re striving for a balance here: roughly four minutes which is enough for the skins to get hot and loosen from the nutmeat. But it’s also not too long that the nut is swelling with unwanted water. 

And to turn the pistachios into a really smooth paste we’re going to use the oil from the cake: the added liquid helps the machine break through the nuts. Once you blend the pistachios into a powder, and it thickens, you’ll add the oil and then blend until you have a very green, and perfectly smooth paste. 

The thing about this cake

I wanted anyone to be able to make it. Pure pistachio paste (nothing but nuts) is hard to find and expensive; I wanted a way to make it ourselves. Food processors are not made equal and the really powerful ones are costly. I wanted you to be able to make this cake regardless of how old or how powerful your food processor is. With my method of blending the nuts with the olive oil, any machine should be able to do the job. 

Recipe Ingredients 

Pistachios: raw pistachios. We’re going to blanch then peel them one by one. Then we’ll toast them and blend them. 

Olive Oil: use a good quality, flavorful olive oil (something you enjoy tasting!). 

Sugar: fine granulated sugar. Please note, reducing the sugar will compromise the structure and texture of the cake making it less moist. 

Vanilla: pure vanilla extract. 

Salt: fine sea salt. If you are using table salt, use half the amount. 

Eggs: whole large eggs. It’s best if they are brought to room temperature before making the cake batter. 

Baking powder & soda: this is to leaven the cake (help it rise). 

Cake flour: made from a softer white wheat, cake flour is finer than all purpose and because it’s mixed with cornstarch it produces a more tender cake crumb. If you absolutely must use all purpose flour, swap out 2.5 tablespoons of it for cornstarch or tapioca flour. 

Buttermilk: whole or low fat buttermilk. If you need to substitute it, use plain kefir or thin out some greek yogurt with water to produce a pourable consistency. 

Food coloring: this is optional and only if you like a really green cake. While cakes made with instant pistachio pudding mix will already have the dye in them (and that’s why they are so green!) we’re using real pistachios which when combined with the wet ingredients will give us more of a yellow tinted green. For a stronger green color, use a drop of green food coloring (or blue). 

How to make Pistachio Cake 

Make the pistachio paste 

Start by placing a medium sized pot filled halfway with water over high heat. 

Once the water is steaming, carefully pour in the pistachios. Cook them for 3-5 minutes, then immediately transfer to a strainer to remove the water. The skin absorbs some of the water and loosens so they’ll be easier to peel. 

Lay a clean flour sack or kitchen cloth on the counter and set the pistachios in the middle of it. Wrap the cloth around the pistachios then rub/roll the nuts, this will loosen the skins further. 

Let the pistachios cool, then have a seat (and get some help if you can ;)!): one by one, peel the purple/brown skin off the nuts (this can take up to an hour). Discard the skins. You can do this step ahead of time; the nuts will likely oxidize and turn brown on the outside but this only affects color. 

Place the nuts on a small cookie sheet. Preheat the oven to 350 F and set the pan in to toast for about 10 minutes. We want them very hot and fragrant. 

As soon as the nuts are done, transfer them to a blender (do this carefully) and blend. The nuts will turn into a powder first and you’ll have what looks like ‘pistachio flour’; keep blending until this starts to thicken. 

Pour in the olive oil and blend until the mix is perfectly smooth. 

Make the cake batter 

Preheat the oven to 325 F and grease and flour two 8 inch round cake pans (I use baking spray). 

In the bowl of a stand mixer or using a large mixing bowl and a hand mixer (if you are halving the recipe and only making one layer you can do this in a bowl with a whisk) pour in the sugar and zest the lemons over it. 

Rub the zest into the sugar to release its oils. 

Add the salt and vanilla and eggs and beat (if using a stand mixer use the paddle attachment) until light and airy, about 5 minutes. 

While the mixer is on, pour in the pistachio olive oil mixture, beating it until completely mixed in. 

Sift in the cake flour and the baking powder then begin beating on low while pouring in the buttermilk. 

Stir the cake batter with a rubber spatula, scraping the bowl to ensure the batter is evenly mixed. 

→ If you feel like the batter isn’t ‘green’ enough (this will happen when the yolks are more orange than yellow) you can add a drop of dark green or blue food coloring. 

Divide the batter between the two prepared cake pans. 

Bake until the top springs back when pressed or when a cake tester or toothpick comes out clean, about 35 minutes.

Transfer to a cooling rack to cool completely. 

Make the pistachio cream cheese frosting (if using)

The cream cheese should be at a warm room temperature and the butter at room temperature. 

Place the cream cheese and butter in the bowl of a stand mixer (or use a large bowl and a hand mixer) and press down on both against the bowl with a rubber spatula. This helps remove lumps. 

Add the vanilla and salt and beat until the mixture is smooth. 

Add the pistachio paste (I used storebought here but there’s notes on how to make your own below) and beat to combine. 

Pour in the powdered sugar and beat to just incorporate. You’ll have a creamy, olive green frosting. 

If you are stacking the cakes, slice off the domes then spread frosting over the first layer (it should be bottom up) and then place the second layer face down and spread frosting on top and around the sides. 

This cake keeps well for about 3-4 days in an airtight container. 

Alternative Toppings 

Whipped Cream (follow this stabilized whipped cream recipe) and add berries in between 

Frosting/Buttercream (see Basic Buttercream and its many variations) 

FAQ 

What if I don’t peel the pistachios and use them as is? 

You’ll have a cake that’s good but it’s not the best. The best version of this cake comes from peeling raw pistachios and making the paste. 

Can I peel the pistachios beforehand? 

Yep! Once peeled, store them in an airtight container at room temperature or even in the freezer. They might turn a bit brown but the flavor and texture of the cake will be fine. You can always add a drop of food coloring to the cake batter to adjust the color. 

Can I make the pistachio olive oil ‘paste’ beforehand? 

Yes – store it in an airtight container. I’d keep it in the fridge but you can probably leave it at room temperature if it’s not for longer than 24 hours. 

Can I make the cake layers ahead of time? 

I tend to – this cake is exceptional in that it doesn’t dry out! But to safeguard the flavor you’d bake the cake layers and once cool, wrap them tightly in plastic wrap and set them in an airtight container (I use a gallon ziplock bag!) and freeze. Thaw them the day you’re putting the cake together and serving it. 

Pistachio Cake Recipe 

Pistachio Cake

An incredibly moist pistachio cake made with raw pistachios ground into a paste. Olive oil keeps the texture moist for days and lemon zest enhances flavor. Top this with a cream cheese pistachio buttercream or whipped chantilly cream.

Prep Time: 2 hours hrs

Cook Time: 45 minutes mins

Yields: 2 8 inch round cake layers

5 from 1 vote

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Ingredients

Pistachio Cake

• 227g raw shelled pistachios unsalted
• 200g or 1 cup good quality olive oil
• 300g or 1 ½ cups fine granulated sugar
• 4 lemons for zesting
• 2 teaspoons pure vanilla extract
• ½ teaspoon fine sea salt
• 4 large eggs at room temperature
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• 325g or 2 ½ cups cake flour sifted
• 240g or 1 cup buttermilk full or low fat, or plain kefir

Option 1: Cream Cheese Pistachio Frosting

• 226g or 1 brick cream cheese full fat and at room temperature
• 113g or ½ cup butter unsalted and at room temperature
• 80g or ⅓ cup pistachio paste or pistachio cream store-bought (homemade is an option too - see notes for how to)
• 1 teaspoon vanilla extract
• ½ teaspoon fine sea salt
• 325g or 2 ½ cups powdered sugar preferably made with tapioca starch rather than cornstarch - check the ingredients on the package

Option 2: Vanilla Whipped Cream

• Follow this recipe for stabilized whipped cream frosting
• Berries to place in between the layers

Method

Make the pistachio paste

• Bring a pot filled halfway with water to a simmer. Pour in the raw pistachios; heat for 3-5 minutes, stirring often. Pour the nuts through a fine mesh sieve to discard the water. Place the nuts in the center of a clean flour sack or tea towel and fold the towel over the middle then press and roll the towel so the nuts rub against each other, this will help loosen the skins.
• Have a seat now! One by one, peel the purple/brown skin off the pistachios. Discard the skin. (You can do this step ahead of time but the nuts may turn brown due to oxidation.)
• Once all are peeled, preheat the oven to 350 F. Set the pistachios on a small rimmed baking sheet and toast for about 10 minutes, until fragrant. Transfer to a strong blender and blend on high; the nuts will first turn into a powder but blend them for another 5 minutes afterwards until it starts to thicken. Add the olive oil into the food processor and blend until smooth, a few minutes should do it.

Make the pistachio cake

• Preheat the oven to 325 F and grease and flour two round 8 inch cake pans.
• Add the sugar to a stand mixer bowl or a large bowl (to use a hand mixer) and zest the lemons over it. Rub the zest into the sugar with your fingers.
• Add the vanilla, salt and eggs. Beat with the paddle attachment until light and fluffy, about 5 minutes.
• With the mixer on, slowly pour in the pistachio olive oil mixture and continue beating until well combined.
• Sift in the cake flour and add the baking powder. Turn the mixer on, and while it’s beating, pour in the buttermilk.
• Scrape the bowl down the sides and bottom to ensure even mixing. When the batter is even, divide it between the two prepared pans.
• Bake until the top springs back when pressed or a cake tester comes out clean, about 30-40 minutes.
• Transfer to a cooling rack and let cool completely.

Option 1: Make the pistachio frosting

• Set the room temperature cream cheese and butter in a large bowl (use a stand mixer or a hand mixer). Use a wooden spoon or large rubber spatula to press down on the cream cheese to remove any lumps.
• Add the vanilla and salt and beat until smooth. Add in the pistachio paste and beat to combine. (Careful not to overdo it, over whipped cream cheese can become soupy.)
• Pour in the powdered sugar and beat until smooth.
• To stack and frost the cakes: slice off the domes on the cakes and place one cake face up. Spread a layer of frosting over the top of it then place the second cake face down. Spread frosting over the top and around the sides. Sprinkle crushed pistachios on top, if desired.
• The cake keeps very well for 3-4 days if kept in an airtight container.

Notes

Note 1: If you'd like to make your own pistachio paste for the frosting, spread about 100g raw pistachios (unpeeled) on a baking sheet. Preheat the oven to 350 F and toast for about 10 minutes. While still very hot, transfer to a food processor and blend until the nuts turn into a runny paste - this can take up to 20 minutes, depending on your food processor. Measure out what you need for the frosting; I have you roast and process a little more than you need because some of the paste will be lost in the scraping process. 

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