🍃🍰 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!
🍽️ Servings: 8-10
⏳ Prep Time: 15 mins
⏲️ Bake Time: 40 mins
📝 Ingredients
Cake:
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1 ½ cups (180g) shelled pistachios (unsalted, finely ground)
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1 cup (200g) granulated sugar
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¾ cup (170g) butter, softened
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3 large eggs, room temperature
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1 cup (120g) all-purpose flour
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1 tsp baking powder
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Zest of 1 lemon (or orange)
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1 tsp vanilla extract
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Pinch of salt
Glaze (Optional):
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½ cup (60g) powdered sugar
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1-2 tbsp lemon juice (or milk)
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Crushed pistachios for garnish
👩🍳 Instructions
1️⃣ Prep:
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Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round pan and line with parchment paper.
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Pulse pistachios in a food processor until finely ground (like coarse sand).
2️⃣ Make Batter:
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In a bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and zest.
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Fold in ground pistachios, flour, baking powder, and salt until just combined.
3️⃣ Bake:
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Pour batter into the pan and smooth the top.
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Bake 35-40 mins until a toothpick comes out clean. Cool 10 mins in pan, then transfer to a rack.
4️⃣ Glaze & Serve:
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Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and sprinkle with crushed pistachios.
🌟 Pro Tips
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Extra moist? Add ½ cup ricotta to the batter.
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Flourless version? Replace flour with almond meal (adjust texture).
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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! 🍫
