Quick and Easy

Pistachio Pound Cake with Cream Cheese Icing

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Average: 5 (5 votes)
(5 votes)
Pistachio Pound Cake with Cream Cheese Icing

Pistachio pound cake with cream cheese icing - Colorful and sweet, who wants more from a delicious dessert classic? Photo: Alina Wohldorf

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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

Pistachios are a great source of important micronutrients and for strong bones and strong teeth provide abundantly contained calcium and phosphorus. As a supplier of iron, pistachios prevent fatigue and exhaustion and support blood formation.

For that certain something, salted pistachios and extra lemon zest can be used for the topping. This makes the pistachio cake twice as delicious!

Development of this recipe:
EAT-SMARTER

Ingredients

for
12
Ingredients
5 ozs Unsalted Shelled pistachio
8 ½ ozs Spelt flour (Type 630)
3 tsps Baking powder
6 ½ ozs soft butter
6 ½ ozs whole cane sugar
3 eggs
1 tsp Vanilla
2 tsps lemon zest
6 Tbsps milk (whole) (room temperature)
6 ozs cream cheese
2 ½ Tbsps Maple syrup
How healthy are the main ingredients?
Spelt flourcream cheeseMaple syrupegg
Preparation

Kitchen utensils

1 Loaf pan (8-9 inch length)

Preparation steps

1.

Put 3.5 ounces of pistachios and flour in a blender and grind finely to make pistachio flour. Mix with baking powder. Beat butter and sugar until fluffy.

2.

Stir eggs one at a time into the butter-sugar mixture. Stir in vanilla and lemon zest as well. Stir in pistachio flour mixture alternately with milk.

3.

Pour the dough into a silicone loaf pan and bake in a preheated oven at 180 °C / 350 °F for 40 minutes, then test with a stick/toothpick. Then allow to cool completely.

4.

Meanwhile, for the frosting, mix cream cheese and maple syrup and chop remaining pistachios. Spread pistachio cake with cream cheese and sprinkle with pistachios.