Low Sodium Pistachio Cake
Delight in the nutty, buttery flavors of this Low Sodium Pistachio Cake, a light and moist dessert ideal for those seeking reduced salt options without compromising taste. This recipe highlights the natural richness of finely ground unsalted pistachios, blended with a hint of vanilla and balanced by a soft, fluffy texture. Perfectly sweetened with granulated and powdered sugar, the cake is finished with a sprinkle of coarsely chopped pistachios for a touch of elegance and crunch. Made with pantry staples and taking just about an hour to prepare and bake, this cake is great for everyday indulgence or special gatherings. Serve it as a show-stopping centerpiece with tea or coffee and enjoy the wholesome flavor of pistachios on every bite.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 0.75 cup granulated sugar
- 4 whole large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.75 cup unsalted pistachios, shelled and finely ground
- 0.75 cup milk
- 0.5 cup powdered sugar
- 2 tablespoons unsalted pistachios, coarsely chopped for garnish
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter, then line the bottom with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until creamy and light, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, combine the all-purpose flour, baking powder, and finely ground pistachios. Whisk these dry ingredients together until well combined.
Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Once the cake is cool, sprinkle the top with powdered sugar and garnish with coarsely chopped pistachios before serving.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 946 mg | 316% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 225.7 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 493 mg | 38% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1829 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
