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We’re all pistachio obsessed right now. From shortbread to cheesecake to the viral Dubai chocolate bar, pistachio is the nut of the moment—elevated from its former status of sleepy snack. And about time too. Long appreciated in many cultures for its vibrant hue and buttery taste, pistachio is a wonderful baking nut, lending a subtle richness, especially when ground. In this cake that is more pistachio than flour, the nut truly shines. Combined with a few baking staples, it makes for a sophisticated cake, tender and moist, with substantial heft. Topped with a lemony cream cheese glaze, this is an all-purpose Bundt. It’s well-suited for occasions like an Easter or Mother’s Day brunch, but can also end a dinner party with flourish. And of course, it’s always welcome as an afternoon snack to eat throughout the week.
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What you’ll need
Nordic Ware Bundt Pan
$45 $38 At Amazon
Recipe information
Total Time
1 hour 30 minutes (plus cooling and setting)
Yield
12 servings
Ingredients
Cake
1¼
2¼
1½
¾
¼
6
1¾
1
½
½
⅓
Glaze and Assembly
2
3¼
¼
Special Equipment
Need to make a substitution?
Preparation
Cake
Step 1
Place a rack in middle of oven and preheat to 300°. Generously coat pan with nonstick vegetable oil spray or, using a pastry brush or paper towel, generously coat with room-temperature unsalted butter, making sure to cover every crevice. Place 1¼ cups (156 g) all-purpose flour, 2¼ cups raw pistachios, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ¾ tsp. baking powder, and ¼ tsp. baking soda in a blender in the order listed (this will help prevent the nuts from turning into butter) and pulse in 5-second bursts until pistachios are finely ground but not quite a paste. Transfer to a large bowl (some small pieces of pistachios may remain and that’s okay).
Step 2
Blend 6 large eggs, 1¾ cups (350 g) granulated sugar, 1 tsp. vanilla extract, and ½ tsp. almond extract in blender (no need to rinse) on high until fluffy and pale, about 2 minutes. With machine running, stream in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and ⅓ cup vegetable oil and blend until emulsified and mixture is smooth, about 1 minute. Pour into bowl with pistachio mixture and whisk until smooth. Scrape batter into prepared pan and smooth surface.
Step 3
Bake cake until top is barely golden and springs back when gently pressed, 60–70 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Turn cake out onto rack, loosening with a small offset spatula if needed, and let cool completely.
Glaze and Assembly
Step 4
Vigorously whisk 2 oz. cream cheese, room temperature, 3¼ cups (358 g) powdered sugar, ¼ cup fresh lemon juice, and a large pinch of kosher salt in a medium bowl until smooth. Glaze will be very stiff at first but should loosen up as you whisk. It should be the texture of whisked yogurt and thick enough to coat a spoon. Adjust consistency with a little more lemon juice or powdered sugar if needed.
Step 5
Drizzle glaze over cooled cake, letting it run down sides. Top with coarsely chopped raw pistachios. Let cake sit until glaze is set, at least 30 minutes.
Do Ahead: Cake can be made 2 days ahead. Store loosely covered at a cool room temperature.