Pistachio Cake with White chocolate Glaze

This pistachio cake is a tender, nutty dream with a hint of almond and a silky white chocolate glaze that adds just the right touch of sweet and elegant. It’s simple to make and gorgeous to serve.

Ingredients: Pistachio Cake

• 3 large eggs

• 1 1/2 cups (300g) sugar

• 2 1/2 cups (300g) all-purpose flour

• 1 tablespoon (14g) baking powder

• 1 cup (250g) plain yogurt

• 3/4 cup (185ml) vegetable oil

• 1 3/4 cups (200g) ground unsalted pistachios

• 1/4 teaspoon vanilla extract

• 1 teaspoon almond extract (optional but lovely)

Ingredients: White Chocolate Glaze

• 7.5 oz (214g) white chocolate, finely chopped

• 1/3 cup (80g) heavy cream

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Process: Pistachio Cake

1.

Preheat your oven to 350°F (175°C).

Grease a 9-inch (23cm) fluted bundt pan, or a 10-inch round pan.

2.

In a food processor (or mixer bowl) combine the eggs and sugar. Blend (or whisk) for 2–3

minutes until light, thick, and doubled in volume.

Add all the remaining ingredients—yogurt, oil, flour, baking

powder, pistachios, vanilla, and almond extract. Pulse 4 to 5 times (or whisk),

just until the mixture comes together.

3.

Transfer batter to a mixing bowl and gently fold with a spatula just

until no dry spots remain. Keep it tender—don’t overmix.

4.

Pour the batter into your prepared pan and smooth the top. Bake for

35–40 minutes. Start checking at 30 minutes with a toothpick—it

should come out clean or with a few moist crumbs.

5.

Let the cake rest in the pan for 10 minutes, then flip it out onto a

wire rack. Allow to cool completely, about 2 hours.

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Process: White Chocolate Glaze

1.

Heat the heavy cream until just below a boil—about 180°F (85°C).

2.

Pour the hot cream over the chopped white chocolate and let sit for

1–2 minutes. Stir slowly with a spatula until smooth.

If any chunks remain, microwave the ganache in 5-second intervals,

stirring between each, until fully melted.

3.

Cover and let the glaze rest for 15–20 minutes, stirring occasionally.

You want it thick enough to coat, but still pourable.

4.

While the glaze rests, pop the cake in the freezer. A cold cake gives

you that perfect, elegant drip.

5.

Pour the cooled glaze over the cold cake. Let it drip naturally—

don’t overthink it. It’s going to look stunning.

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Final Touches

Serve as is, or top with crushed pistachios, edible flowers, or a

dusting of gold leaf for extra flair.

Keeps beautifully in the fridge for up to 5 days—if it lasts that long.