Pistachio Caprese Cake

🍃🍰 Pistachio Caprese Cake (Italian-Inspired Delight!) 🌿

A nutty, moist, and sophisticated twist on the classic Caprese cake—infused with rich pistachios and a hint of citrus. Perfect with coffee or as an elegant dessert!

Table of Contents

🍽️ Servings: 8-10

⏳ Prep Time: 15 mins

⏲️ Bake Time: 40 mins

📝 Ingredients

Cake:

1 ½ cups (180g) shelled pistachios (unsalted, finely ground)
1 cup (200g) granulated sugar

¾ cup (170g) butter, softened
3 large eggs, room temperature
1 cup (120g) all-purpose flour

1 tsp baking powder
Zest of 1 lemon (or orange)
1 tsp vanilla extract

Pinch of salt

Glaze (Optional):

½ cup (60g) powdered sugar
1-2 tbsp lemon juice (or milk)

Crushed pistachios for garnish

👩‍🍳 Instructions

1️⃣ Prep:

Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round pan and line with parchment paper.
Pulse pistachios in a food processor until finely ground (like coarse sand).

2️⃣ Make Batter:

In a bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and zest.
Fold in ground pistachios, flour, baking powder, and salt until just combined.

3️⃣ Bake:

Pour batter into the pan and smooth the top.

Bake 35-40 mins until a toothpick comes out clean. Cool 10 mins in pan, then transfer to a rack.

4️⃣ Glaze & Serve:

Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and sprinkle with crushed pistachios.

🌟 Pro Tips

Extra moist? Add ½ cup ricotta to the batter.
Flourless version? Replace flour with almond meal (adjust texture).

Serve with: Whipped cream or a scoop of vanilla gelato.

Elegant, nutty, and subtly sweet—this cake is a showstopper! 💚

Love pistachios? Try adding a drop of almond extract for depth. Let us know if you’d like a chocolate-pistachio variation! 🍫