![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/04\/Pistachio-Cake-with-Pomegranate-819x1024.jpg\")
<\/p>\nPistachio Cake with Pomegranate<\/p>\n
<\/p>\n
100g green pistachios<\/p>\n
35 grams of all-purpose flour for a dense nutty cake or 70 grams for a fluffier cake<\/p>\n
1 stick of unsalted butter, room temperature (8 TB)<\/p>\n
100g caster sugar<\/p>\n
zest of 1 lemon<\/p>\n
2 eggs, room temperature<\/p>\n
1 teaspoon baking powder<\/p>\n
1\/2 teaspoon salt<\/p>\n
<\/p>\n
1\/2 cup powdered sugar, sifted if organic<\/p>\n
2 tablespoons of pomegranate arils, plus more for garnish<\/p>\n
pinch of salt<\/p>\n
drops of lemon juice<\/p>\n
some green pistachios, chopped or kept whole<\/p>\n
<\/p>\n
Preheat oven to 350 and grease a loaf pan with butter and flour. Pulse your pistachios with the flour until finely ground. Beat the butter for a few minutes then add the sugar and zest and beat until light and fluffy add eggs one at a time, while mixer is running and beat until combined. Add the pistachio and flour mixture, the salt and baking powder to the wet mix and fold with a spatula until combined. Bake for 30-35 minutes or until top springs back when pressed. If you are making the glaze: do so by pressing pomegranate arils through a sieve to release about 1\/2 tablespoon of juice. Add the lemon juice, powdered sugar and the salt and mix to combine.\u00c2\u00a0 Once the cake is cool, drizzle with the glaze and top with pistachios and more arils.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pistachio Cake with Pomegranate 100g green pistachios 35 grams of all-purpose flour for a dense nutty cake or 70 grams for a fluffier cake 1 stick of unsalted butter, room temperature (8 TB) 100g caster sugar zest of 1 lemon 2 eggs, room temperature 1 teaspoon baking powder 1\/2 teaspoon salt 1\/2 cup powdered sugar, sifted if organic 2 tablespoons of pomegranate arils, plus more for garnish pinch of salt drops of lemon juice some green pistachios, chopped or…<\/p>\n