Pistachio Cake with Pomegranate Glaze Recipe
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.
- 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
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
- 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.
- 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.
- Add eggs: Add the eggs one at a time into the food processor, pulsing after each addition to evenly incorporate them.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
