How to make pistachio icing?

To make pistachio icing, start by creaming softened butter with powdered sugar until light and fluffy. Add vanilla, almond extract, and a touch of cream cheese for richness. Mix in finely ground pistachios and whip until smooth. For a visual pop, add a few drops of green food coloring. This pistachio frosting is the perfect match for a flourless pistachio cake , balancing the nutty flavor with a creamy finish.

What frosting goes well with pistachio cake?

The best frosting for a flourless pistachio cake is a pistachio cream cheese frosting. It complements the cake’s richness with a silky texture and slight tang. Buttercream works too, especially if flavored with almond or vanilla. Mascarpone mixed with honey also makes a great option for a lighter finish.

What flavor pairs well with pistachio?

Pistachio pairs beautifully with fruits like raspberry, cherry, or orange. These flavors add brightness and contrast to the nutty base. Chocolate, especially dark or white, brings richness that enhances pistachio. Spices like cardamom or cinnamon add warmth. In a flourless pistachio cake , these pairings make the flavor more dynamic and layered.

What flavour goes with pistachio cake?

The most popular flavor combinations with pistachio cake include rosewater, citrus zest, and berries. Rosewater adds floral elegance, while citrus sharpens the nutty profile. For something indulgent, add chocolate or caramel. These flavors turn a simple flourless pistachio cake into a stunning dessert with complex notes.

Flourless Pistachio Cake-1 Jaw-Dropping Dessert You’ll Crave

Name: Flourless Pistachio Cake – Insanely Good, Jaw-Dropping Flavor Combo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 slices
Cuisine: American
Ingredients: 1¼ cups (175 g) raw, unsalted pistachios; 2⅓ cups (300 g) all-purpose flour; ¼ cup (25 g) cornstarch; ½ tsp baking soda; 1 tsp baking powder; ½ tsp salt (omit if using salted butter); ½ cup (113 g) unsalted butter, room temperature; ½ cup (105 g) vegetable oil; 1⅔ cups (332 g) white granulated sugar; 3 large eggs, room temperature; 1 tbsp vanilla extract; ½ tsp almond extract; 1 tsp white vinegar; 1½ cups (336 g) buttermilk, room temperature; Few drops green food coloring (optional); 1½ cups (340 g) unsalted butter, room temperature (for frosting); 3 cups (375 g) powdered sugar; 1½ tsp vanilla extract; ½ tsp almond extract; ½ cup (120 g) whipping cream; ½ cup (112 g) cream cheese, cold; ½ cup (70 g) pistachios, finely ground; Few drops green food coloring (optional)

Description

A rich, moist flourless pistachio cake made with real pistachios and buttermilk, topped with a silky pistachio cream cheese frosting. Perfect for special occasions or anytime you crave bold flavor.

Ingredients

Scale

Pistachio Cake

1¼ cups (175 g) raw, unsalted pistachios

2⅓ cups (300 g) all-purpose flour

¼ cup (25 g) cornstarch

½ tsp baking soda

1 tsp baking powder

½ tsp salt (omit if using salted butter)

½ cup (113 g) unsalted butter, room temperature

½ cup (105 g) vegetable oil

1⅔ cups (332 g) white granulated sugar

3 large eggs, room temperature

1 tbsp vanilla extract

½ tsp almond extract

1 tsp white vinegar

1½ cups (336 g) buttermilk, room temperature

Few drops green food coloring (optional)

Pistachio Cream Cheese Frosting

1½ cups (340 g) unsalted butter, room temperature

3 cups (375 g) powdered sugar

1½ tsp vanilla extract

½ tsp almond extract

½ cup (120 g) whipping cream

½ cup (112 g) cold cream cheese (not spreadable)

½ cup (70 g) pistachios, finely ground

Few drops green food coloring (optional)

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Instructions

1. Preheat oven to 180°C (350°F). Grease and line two 8-inch cake pans.

2. Grind pistachios into fine crumbs using a food processor. Set aside.

3. Sift flour, cornstarch, baking soda, baking powder, and salt in a bowl. Mix and set aside.

4. In a large bowl, cream butter, oil, and sugar with a mixer for 2 minutes.

5. Add eggs one at a time, mixing between additions. Add vanilla, almond extract, vinegar, and half of the buttermilk.

6. Fold in half of the dry ingredients, then the rest of the buttermilk, followed by the remaining dry mix.

7. Gently fold in crushed pistachios and food coloring. Do not overmix.

8. Divide batter between pans and bake for 40–45 minutes. Cool completely before frosting.

9. Make frosting by beating butter, sugar, vanilla, almond extract, and cream until fluffy (10 minutes).

10. Add cream cheese and pistachios. Mix until smooth. Add food coloring if desired.

11. Frost cake and garnish with crushed pistachios or berries.

Notes

Use gram measurements for accuracy.

You may toast pistachios for deeper flavor before grinding.

Let cake come to room temperature before serving for best texture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 31g
Sodium: 160mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 7g
Cholesterol: 95mg