Pistachio Cake Recipe - This recipe for pistachio cake is for an easy eggless cake where the list of ingredients is brief but bountiful in flavor. Without asking for much effort, the green pistachio cake is a great addition to the festive table.
Prep Time15 minutesmins
Cook Time40 minutesmins
Course: Dessert
Keyword: Best pistachio cake, Cake with pistachios, Eggless pistachio cake, Pistachio semolina cake
Servings: 6servings
Calories:
Author: Natasha Minocha
Ingredients
1cup ( 200 gms)Semolina / Sooji
1/2cup ( 60 gms)Pistachio powderSimply grind pistachios in your grinder or food processor
1/4cup 40 gms)All-purpose flour
1tspBaking powder
1/2tspBaking soda
1/4tspSalt
1tspMatcha powderOptional. You can also use 2-3 drops of green food color if you wish.
1/2cup ( 100 gms)Caster sugar
1cup ( 230 gms)Greek yogurt, plain
1/3cup (55 gms)Coconut oil
2tspLemon juice
Zest of one lemon
Lemon Syrup
1/2cup ( 118 gms)Water
1/4cup ( 50 gms)Sugar
2tspLemon juice
Instructions
Preheat your oven to 180C. Grease a 6" cake tin well.
In a medium-sized bowl, combine the dry ingredients - semolina, pistachio powder, all-purpose flour, baking powder, baking soda, salt, sugar, and matcha powder. Give it all a good whisk to ensure there are no lumps.
In a separate bowl, whisk the yogurt, coconut oil, and lemon juice.
Stir into the dry ingredients. Add the lemon zest. Whisk until a thick, smooth batter is formed.
Pour into the prepared tin, and top with chopped pistachios.
Bake for 30-40 minutes until a skewer inserted in the center comes out clean with just a few moist crumbs attached.
Lemon syrup
While the cake is baking, add water and sugar in a small saucepan and let it simmer for about 5-10 minutes. Take it off the heat and stir in lemon juice. Taste and adjust for taste. Let this syrup cool completely.
Once the cake is baked, let it cool for 20 minutes. Then poke holes with a skewer. Spoon or brush the syrup all over the warm cake. You will need about 3 tbsps of the syrup. Save the rest for another use.Let the cake cool completely.
Turn it out on a serving platter and sprinkle more chopped pistachios and dried rose petals, if you wish. Serve at room temperature and enjoy!