Pistachio Cake with Pomegranate Glaze Recipe

Introduction

This Pistachio Cake with Pomegranate Glaze is a delightful combination of nutty richness and tangy sweetness. It features finely ground pistachios and a fragrant orange zest in a moist cake, topped with a vibrant pomegranate glaze that adds a fresh, fruity finish.

Ingredients

• 1 1/4 cups (150g) pistachios, shelled (raw and unsalted)
• 1 cup (198g) granulated sugar
• 1 teaspoon table salt
• Zest of 1 orange
• 3 large eggs
• 1/3 cup (66g) extra-virgin olive oil
• 2 tablespoons (28g) orange juice
• 1/8 teaspoon rose water*
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 1 cup (113g) confectioners’ sugar, sifted if lumpy
• Pinch of table salt
• 4 to 5 teaspoons pomegranate juice
• Fresh pomegranate seeds, for garnish; optional

Instructions

1. Step 1: Preheat the oven to 350°F with a rack in the center. Lightly grease an 8″ round pan that’s at least 2″ deep.
2. Step 2: In a food processor, combine the pistachios, granulated sugar, table salt, and orange zest. Pulse until the mixture becomes a fine, uniform powder, about 30 seconds.
3. Step 3: Add the eggs one at a time, pulsing after each addition to combine.
4. Step 4: With the processor running, slowly add the olive oil, orange juice, and rose water. Continue processing until fully combined. Scrape down the sides if needed.
5. Step 5: Add the flour and baking powder, pulsing until just incorporated. Transfer the batter to the prepared pan and spread evenly.
6. Step 6: Bake for 35 to 40 minutes, until the edges pull away from the pan, the top feels set, and a toothpick inserted in the center comes out clean.
7. Step 7: Cool the cake in the pan for 20 minutes, then turn it out onto a wire rack to cool completely.
8. Step 8: To make the glaze, combine confectioners’ sugar and a pinch of salt in a small bowl. Stir in 4 teaspoons pomegranate juice until smooth. Add more juice, 1/2 teaspoon at a time, until the glaze is pourable but thick like molasses.
9. Step 9: Place the cooled cake bottom side up on a serving plate for a flat surface. Pour the pomegranate glaze over the top, spreading it evenly and letting it drip down the sides. Garnish with pomegranate seeds if desired.

Tips & Variations

• Use raw, unsalted pistachios for the best flavor and texture; toasting them lightly can add extra depth.
• Rose water is optional but adds a lovely floral note—substitute with vanilla extract if preferred.
• If pomegranate juice is unavailable, substitute with tart cranberry or raspberry juice for a similar effect.
• For a more intense orange flavor, add a teaspoon of orange blossom water along with the rose water.

Storage

Store leftover cake covered at room temperature for several days. Freeze the unglazed cake wrapped well for up to 2 months. Avoid freezing the cake after glazing as the glaze may not hold up well. To reheat, warm slices gently in the microwave or oven for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it includes xanthan gum or add it separately to help with binding.

What can I use instead of rose water?

If you don’t have rose water, vanilla extract is a good substitute. You could also omit it entirely; the cake will still have plenty of flavor from the orange zest and pistachios.

Pistachio Cake with Pomegranate Glaze Recipe

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This Pistachio Cake with Pomegranate Glaze features a moist, nutty cake made with ground pistachios, orange zest, and a hint of rose water. Topped with a vibrant, tangy pomegranate glaze and optional fresh pomegranate seeds, it’s a unique dessert that blends nutty sweetness with fruity brightness. Perfect for gatherings or a special treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 1/4 cups (150g) pistachios, shelled (raw and unsalted)
• 1 cup (198g) granulated sugar
• 1 teaspoon table salt
• Zest of 1 orange
• 3 large eggs
• 1/3 cup (66g) extra-virgin olive oil
• 2 tablespoons (28g) orange juice
• 1/8 teaspoon rose water
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder

Glaze Ingredients

• 1 cup (113g) confectioners’ sugar, sifted if lumpy
• Pinch of table salt
• 4 to 5 teaspoons pomegranate juice
• Fresh pomegranate seeds, for garnish (optional)

Instructions

1. Preheat oven and prepare pan: Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease an 8″ round pan at least 2″ deep to prevent sticking.
2. Process dry cake ingredients: In a food processor bowl, combine the pistachios, granulated sugar, salt, and orange zest. Pulse for about 30 seconds until the mixture becomes a fine, uniform powder.
3. Add eggs: Add the eggs one at a time into the food processor, pulsing after each addition to evenly incorporate them.
4. Incorporate wet ingredients: With the processor running, slowly pour in the olive oil, orange juice, and rose water. Process until everything is fully combined. Scrape down the sides with a spatula as needed to ensure even mixing.
5. Add flour and baking powder: Add the all-purpose flour and baking powder to the food processor and pulse until just incorporated, being careful not to overmix.
6. Transfer batter and bake: Pour and spread the batter evenly into the prepared pan. Bake for 35 to 40 minutes until the edges start pulling away from the pan, the top feels set, and a toothpick inserted in the center comes out clean.
7. Cool the cake: Remove the cake from the oven and let it cool in the pan for 20 minutes. Then, invert it onto a wire rack to cool completely.
8. Prepare the pomegranate glaze: In a small bowl, mix the confectioners’ sugar and a pinch of salt. Add 4 teaspoons of pomegranate juice and stir until smooth. Add more juice 1/2 teaspoon at a time until the glaze is pourable with a consistency similar to molasses.
9. Glaze the cake: Place the cooled cake bottom-side-up on a serving plate for a flat surface. Pour the pomegranate glaze over the top and use a small offset spatula to spread evenly, allowing the glaze to drip down the sides. Garnish with fresh pomegranate seeds if desired.
10. Storage: Store leftovers covered at room temperature for a few days. Freeze the unglazed cake for up to 2 months. Avoid freezing once glazed.

Notes

• The rose water adds a delicate floral note but can be omitted if unavailable.
• Ensure pistachios are raw and unsalted for best flavor and texture.
• Using an 8″ pan with at least 2″ depth ensures even baking and correct cake height.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend of similar weight.
• The cake is best consumed within a few days to enjoy the freshness of the glaze and nuts.

Keywords: pistachio cake, pomegranate glaze, nutty cake, orange zest cake, rose water dessert, Mediterranean dessert, nut cake