Pistachio Cake With Cardamom Glaze Recipe

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 10 servings
Yield: 1 cake
Nutrition Facts (per serving)
520 Calories
29g Fat
56g Carbs
11g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 520
% Daily Value*
Total Fat 29g 37%
Saturated Fat 13g 66%
Cholesterol 124mg 41%
Sodium 546mg 24%
Total Carbohydrate 56g 21%
Dietary Fiber 2g 9%
Total Sugars 38g
Protein 11g
Vitamin C 1mg 3%
Calcium 109mg 8%
Iron 2mg 12%
Potassium 278mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pistachios are native to the Middle East with trees growing in Iran, Syria, Turkey, Egypt, Lebanon and a handful of other countries. Frequently roasted and salted, they're great for snacking but are also common ingredients in desserts such as pistachio baklava and or coatings such as pistachio crusted rack of lamb.

This cake gets its flavor and texture from grinding up pistachios into a grainy flour. Although pistachios do have a natural green tint, most commercial pistachio flavored foods have added green food color to give them a deeper hue.

You can serve this cake just dusted with powdered sugar or with plain powdered sugar and milk glaze. But a dash of cardamom adds an interesting spice and aroma to this dessert treat. Just brew a pot of tea and enjoy!


For the Cake:

  • 4 eggs

  • 1 1/2 cups sugar

  • 2 sticks unsalted butter, at room temperature

  • 1 cup Greek yogurt

  • 1 tablespoon vanilla

  • 2 drops green food color, optional

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups ground pistachios (approximately 6 ounces of nuts)

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

For the Glaze:

  • 1/2 cup confectioners' sugar

  • 2 tablespoons milk

  • 1/4 teaspoon ground cardamom

  • Dash ofsalt

Steps to Make It

  1. Pre-heat the oven to 350 F and butter and flour a bundt or tube style pan.

  2. Using a hand or stand mixer, beat together the eggs and sugar until lightened in color.

  3. Beat in the butter, vanilla, and yogurt. Stir in the food coloring, if using.

  4. Add the pistachios to a food processor and pulse until ground

  5. In a separate bowl, sift together the flour, ground pistachios, baking powder, baking soda, and salt.

  6. Beat the dry ingredients into the wet and pour the batter into the prepared pan.

  7. Bake for 50 to 55 minutes or until a toothpick comes out clean.

  8. Make the glaze by whisking together the powdered sugar, milk, cardamom, and salt until smooth.

  9. Drizzle over the cooled cake and sprinkle on some additional chopped pistachios, if desired.