Introduction:
This Pistachio and Pineapple Cake combines the rich, nutty flavor of pistachios with the sweet, tropical tang of pineapple, creating a moist and flavorful dessert. The pistachios provide a subtle crunch and earthy depth, while the pineapple adds a juicy sweetness that complements the richness of the cake. Perfect for any occasion, this cake is sure to impress your guests with its unique flavor profile.
Ingredients:
For the Cake:
1 cup unsalted pistachios (shelled)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup crushed pineapple (drained)
1/2 cup yogurt (or sour cream)
1/2 cup milk
For the Frosting (Optional):
1 cup cream cheese (softened)
1/2 cup powdered sugar
1/2 tsp vanilla extract
2 tbsp crushed pistachios (for garnish)
Instructions:
Preheat the oven:
Set the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
Prepare the pistachios: In a food processor, pulse the pistachios until finely ground, but not powdered. Set aside.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated. Stir in the vanilla extract.
Add the dry ingredients:
Gradually add the flour mixture to the wet ingredients, alternating with yogurt (or sour cream), milk, and crushed pineapple. Begin and end with the dry ingredients. Mix until just combined.
Fold in the pistachios:
Gently fold the ground pistachios into the batter.
Bake the cake:
Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the frosting (optional):
In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Frost the cooled cake with this mixture.
Garnish and serve:
Garnish the frosted cake with crushed pistachios on top. Serve and enjoy!
Description:
This Pistachio and Pineapple Cake is a delightful treat that balances the richness of pistachios with the sweet and tangy notes of pineapple. The cake’s moist texture and the slight crunch of pistachios create an intriguing contrast, while the frosting adds an indulgent creamy finish. Perfect for birthdays, gatherings, or any special occasion, this cake will be a hit with those who enjoy a unique combination of flavors.
Tips:
Use fresh pineapple:
If using fresh pineapple instead of canned, make sure to drain it well to avoid excess moisture in the cake.
Toast the pistachios:
For extra flavor, lightly toast the pistachios in a dry pan before grinding them. This enhances their nutty aroma and flavor.
Room temperature ingredients: Make sure the butter, eggs, and yogurt (or sour cream) are at room temperature for a smoother batter.
Make ahead:
The cake can be made a day ahead. It actually tastes better the next day once the flavors have had time to meld together.
Corrections:
Cake texture adjustment:
If the batter seems too thick, add a little more milk or pineapple juice to adjust the consistency. The batter should be pourable but thick.
Frosting consistency: If the cream cheese frosting is too thick, add a tablespoon of milk or pineapple juice to thin it out to your desired consistency.
Oven temperature variation: Oven temperatures can vary, so check for doneness earlier or later based on your oven. Always test with a toothpick for a clean result.
Enjoy your Pistachio and Pineapple Cake!