A soft texture, sweet and salty flavors, and spinach for a natural green color make Pistachio Pound Cake moist and delightful. My family says this nutty cake is one of the best pound cakes I've prepared, and they want me to make it every few months.
– 2/3cupsshelled pistachiosroasted and not salted – 1cupfrozen spinach – 1cupmilkor plant-based milk – 1cupgranulated sugar – 2cupsall-purpose flour – 2teaspoonsbaking powder – 1limezested and juiced – 1/2cupunsalted buttermelted - or oil coconut oil – 1/4teaspoonsalt – 1cuppowdered sugar – 2tablespoonslime juice – chopped salted pistachio
Ingredients
Warm the oven up to 350 degrees F.Put parchment paper on a loaf pan so that it's easy to take the cake out. Place it on the two longer, opposite sides. Put some butter on the pan and set it aside.
1
Put the pistachios, frozen spinach, and milk in a high-speed mixer and blend them together until the dough is smooth.
2
3
The spinach mix should be moved to a big bowl.Next, add the rest of the ingredients to the spinach mixture and mix them in with a spoon until everything is well mixed.
4
Immediately after that is finished, pour the batter into the loaf pan that has been prepared a while ago.
5
Bake in an oven that has been warmed for sixty to seventy minutes, or until a toothpick contains only a few crumbs and does not come out with uncooked batter.
6
The cake should be removed from the oven, allowed to cool for ten minutes in the pan, and then transferred to a cooling rack once the ten minutes have passed.
7
After the cake cake has been allowed to cool, prepare the glaze by combining the sugar and lime juice until it is completely smooth.
8
Afterwards, sprinkle the glaze with chopped pistachios, wait a few minutes for it to set, slice it, and serve it.
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