### **Pistachio and Pineapple Cake Recipe**
This **Pistachio and Pineapple Cake** is a deliciously unique dessert that combines the rich, nutty flavor of pistachios with the tropical sweetness of pineapple. The result is a moist, flavorful cake with a subtle crunch from the pistachios and a lovely hint of pineapple. Perfect for any occasion, this cake is sure to impress with its delightful combination of flavors and textures.
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#### **Ingredients:**
**For the Cake:**
– 1 cup shelled pistachios (about 150g)
– 2 cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 cup canned crushed pineapple (drained, reserve juice)
– 3 large eggs
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– ½ cup vegetable oil
– 1 teaspoon vanilla extract
– ½ teaspoon almond extract (optional)
– ½ cup buttermilk (or ½ cup milk with 1 tablespoon vinegar, left to sit for 5 minutes)
**For the Frosting:**
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2 cups powdered sugar, sifted
– 1 teaspoon vanilla extract
– ¼ cup finely chopped pistachios (for garnish)
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#### **Instructions:**
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1. Prepare the Pistachios:**
– Preheat your oven to 350°F (175°C).
– Spread the pistachios on a baking sheet and toast them for 5-7 minutes, until they’re lightly golden and fragrant. Keep an eye on them to avoid burning.
– Once toasted, allow them to cool, and then grind them in a food processor or blender until they reach a fine powder. You should have about ¾ cup of ground pistachios.
**2. Prepare the Cake Batter:**
– In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground pistachios. Set aside.
– In a separate large bowl, use an electric mixer to beat together the sugar, butter, and vegetable oil on medium speed for about 3 minutes, until the mixture is light and fluffy.
– Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract (if using).
– Gradually add the dry flour-pistachio mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing until just combined.
– Gently fold in the drained crushed pineapple. This will add moisture and a burst of tropical flavor to the cake.
**3. Bake the Cake:**
– Grease and flour two 8-inch round cake pans (or line them with parchment paper).
– Divide the batter evenly between the two pans and smooth the tops with a spatula.
– Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If you’re baking a single, larger cake, the baking time may be longer.
– Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
**4. Prepare the Frosting:**
– While the cakes are cooling, make the frosting. Beat the cream cheese and butter together in a bowl until smooth and creamy, about 3 minutes.
– Gradually add the powdered sugar and continue beating until the frosting is light and fluffy. Stir in the vanilla extract.
– If the frosting seems too thick, you can add a tablespoon of milk to achieve a smoother consistency.
**5. Assemble the Cake:**
– Once the cakes are completely cool, place the first layer on a serving platter or cake stand.
– Spread a generous amount of frosting on top of the first cake layer, then place the second layer on top.
– Frost the top and sides of the cake with the cream cheese frosting, smoothing it out with a spatula.
**6. Garnish and Serve:**
– Sprinkle the top of the cake with finely chopped pistachios for added flavor and texture.
– Slice and serve the cake, enjoying the perfect balance of pistachio and pineapple in every bite!
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#### **Tips:**
– **Pineapple Alternatives:** You can use fresh pineapple, but make sure to finely chop and drain it well to avoid excess moisture in the batter.
– **Make-Ahead:** This cake can be made a day ahead and stored in the refrigerator. Just keep it covered to maintain its freshness.
– **Add-ins:** For extra flavor, you could add a teaspoon of coconut extract or some shredded coconut to the batter for a tropical twist.
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This **Pistachio and Pineapple Cake** is a true crowd-pleaser with its moist, nutty, and tropical flavors. Whether you’re celebrating a special occasion or just indulging in a delicious treat, this cake will surely leave a lasting impression! Enjoy!