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
Calories 447kcal
Ingredients
- 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
Lime glaze:
- 1 cup powdered sugar
- 2 tablespoons lime juice
- chopped salted pistachios
Instructions
- 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.
Lime glaze:
- 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.
Nutrition
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