Pistachio Pound Cake
Pistachio Pound Cake is moist and delicious with a tender crumb and both sweet and salty flavors, made with spinach for a natural green color.
Servings 8 slices
- 2/3 cups shelled pistachios roasted and not salted
- 1 cup frozen spinach
- 1 cup milk or plant-based milk
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 lime zested and juiced
- 1/2 cup unsalted butter melted - or oil coconut oil
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons lime juice
- chopped salted pistachios
Preheat oven to 350 degrees F.
Add parchment paper to a loaf pan, so in hand on the longer two opposite sides, for easy cake removal. Lightly butter the pan and set it aside.
In a high-speed blender process the pistachios, frozen spinach, and milk, until the mixture is smooth.
Transfer the spinach mixture to a large bowl.
Next, use a spatula to stir in the rest of the ingredients into the spinach mixture just until combined.
After that, transfer the batter into the prepared loaf pan.
Bake in the preheated oven for 60-70min, or until a toothpick comes out with just a few crumbs, NOT raw batter.
Remove from the oven, let the cake cool in the pan for 10 minutes, and after that transfer it to a cooling rack.
For the glaze, mix the sugar and lime juice until smooth, and pour on top of the cooled cake cake.
Top with chopped pistachios, let the glaze set for a few minutes, slice, and serve.
Calories: 447kcal | Carbohydrates: 68g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 194mg | Potassium: 410mg | Fiber: 4g | Sugar: 42g | Vitamin A: 2784IU | Vitamin C: 5mg | Calcium: 163mg | Iron: 3mg