ADVERTISEMENT
Introduction: If you’re craving a cake that’s both nutty and fruity, the combination of pistachios and pineapple will surely satisfy your taste buds. This Pistachio and Pineapple Cake brings together the rich, buttery flavor of pistachios and the sweet, tangy zest of pineapple, resulting in a moist and flavorful treat. Perfect for celebrations, afternoon tea, or a special dessert after dinner, this cake is an exciting twist on traditional flavors. With its lush texture and vibrant tropical taste, this cake is bound to be a hit with anyone who loves a fusion of nuts and fruits.
Ingredients:
1 cup unsalted pistachios (shelled and chopped)
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter (room temperature)
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup canned pineapple (drained and finely chopped)
¼ cup pineapple juice (reserved from the canned pineapple)
½ cup Greek yogurt
1 tbsp lemon zest (optional, for extra flavor)
Instructions:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Slowly add the dry ingredients to the wet ingredients, alternating with the Greek yogurt and pineapple juice. Mix until just combined.
Gently fold in the chopped pineapple and pistachios.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Tips for Serving and Storing:
ADVERTISEMENT
