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Pistachio Dessert Recipe

Pistachio Dessert Recipe

Here's a pistachio dessert recipe for the 21st century. No vibrant green pistachio pudding mix. Just delicious pistachio flavor in a moist Bundt cake form.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 14

Equipment

  • 10 inch (12 cup) Bundt cake pan

Ingredients
  

For the Bundt Cake

  • 3/4 cup olive oil
  • 3 eggs large
  • 1 1/2 cups granulated sugar
  • 3/4 cup finely ground pistachios
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest from 1 lemon
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

For the glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped pistachio to decorate

Instructions
 

For the Bundt cake

  • Preheat oven to 350 F.
  • Spray your 12-cup Bundt Pan with Pam and set aside. If the notion of getting a bundt cake out of its pan freaks you out, you can replace the bundt pan with a 10-inch round springform pan. In that case, be sure to grease it and line it with parchment paper.
  • In the bowl of a stand mixer, using the whip attachment, or on in a large bowl using a hand mixer, on low speed, whisk together olive oil, sugar, lemon zest, and eggs until fluffy, about 1 minute.
  • Mix in the ground pistachios, milk, vanilla extract, and lemon zest.
  • Sift the flour, baking powder, and salt into the ground pistachio mixture.
  • Gently fold the flour into the wet ingredients until well combined.
  • Pour the cake batter into the prepared bundt pan.
  • Bake 40-50 minutes, until a cake tester inserted in the center of the cake comes out clean.
  • Cool for 5 minutes, then invert onto a cooling rack. Do not let the cake sit in the bundt pan more than 5 minutes or you will find it very difficult to remove! Cool fully before icing the cake.

For the glaze

  • In a small bowl, whisk together powdered sugar and 2 tablespoons of lemon juice. If the mixture is too thick, add the additional tablespoon of lemon juice or 1 tbsp of water.
  • Pour the glaze over the top of the cake and sprinkle with chopped pistachios. This cake is excellent served with whipped cream on the side, or a scoop of pistachio ice cream!

Notes

This cake keeps wrapped in plastic wrap for several days.
Keyword bundt cake, olive oil, pistachio
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