Pistachio pound cake with cream cheese icing
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!
Ingredients
- 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
Preparation steps
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.
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.
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.
Meanwhile, for the frosting, mix cream cheese and maple syrup and chop remaining pistachios. Spread pistachio cake with cream cheese and sprinkle with pistachios.