Let’s pistachio cake with a secret protein-rich ingredient that adds flavor and interest. This is the pistachio snacking cake (think: cake so easy you don’t need to wait for a special occasion and can make it for a snack) is the cake of my dreams. Pistachios are all the rage right now, and it is ABOUT TIME. These gorgeous, buttery green nuts (actually, they’re seeds, but let’s not lose the plot) are so underrated that it’s prime time for a massive glow-up. I’m throwing my pistachio recipe hat in the ring with this snacking cake – complete instructions on how to make your own pistachio butter (tastier, greener, and more affordable than store-bought) and a surprise ingredient in the frosting. Food trends are colliding here, because cottage cheese has wiggled her way in. The frosting on this glorious green cake is made possible (and protein-boosted) thanks to whipped cottage cheese. The cottage cheese gives this cake a cheesecake-like flavor with a creamy finish that will have folks begging for the recipe.
Pistachio Cake with Cottage Cheese Frosting
Ingredients
- 1.25 cups shelled pistachios divided
- 3 teaspoons olive oil
- 1 stick butter softened
- 1 cup granulated white sugar
- 2 eggs
- 2 teaspoons vanilla extract (or paste!)
- 6 tablespoons milk
- 1.5 cups flour I used a gluten-free flour blend
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt divided
- 1 teaspoon spray oil
- 8 ounces cottage cheese
- 24 ounces powdered sugar
Instructions
- Place 1 cup of pistachios in a food processor and process for about 5 minutes, scraping down the sides every minute, until it forms a sand-like consistency. Add the 3 teaspoons olive oil and then process again for 3 more minutes, or until it achieves a nut-butter consistency.
- In a large bowl, add the softened butter, sugar, and 3 tablespoons of the pistachio butter. Beat with an electric mixer until fluffy. Then mix in the eggs, vanilla, and milk
- In a large bowl, whisk together the flour, baking powder, baking soda, and 1/4 teaspoon salt. Add half of the flour mixture to the wet, beat until incorporated, then add in the rest of the flour mixture and mix until evenly combined.
- Grease a 9×13" pan with 1 teaspoon of spray oil and pour the batter in. Spread out as best you can (some gluten-free flours can be gummy at this stage and hard to spread – just keep working with it, the results will be great). Bake at 350F for 15-20 minutes, or until a toothpick comes out clean the top is lightly golden.
- Let the cake cool completely before making the frosting.
- For the frosting, add the cottage cheese to the food processor with the remaining pistachio butter and blend until smooth, about 3 minutes. Pour into a bowl and add the powdered sugar and 1/4 teaspoon salt. Beat with a mixer until smooth.
- Once the cake is cooled, pour the frosting over the cake and spread out into an even layer. Roughly chop the remaining 1/4 cup of shelled pistachios and sprinkle over the top. Cut into pieces and enjoy!
Recipe Notes
Nutrition
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Cassy Joy Garcia
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