Ingredients:

  • 1 cup (227g / 8 oz) unsalted butter, softened
  • 1 ½ cups (300g / 10.5 oz) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 ½ cups (192g / 6.75 oz) all-purpose flour
  • ½ cup (50g / 1.75 oz) almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (100g / 3.5 oz) shelled, unsalted pistachios, finely ground (plus extra for garnish)
  • ½ cup (120ml / 4 fl oz) whole milk, room temperature
  • 1 ½ cups (180g / 6.35 oz) powdered sugar, sifted
  • 3-4 tablespoons milk or cream
  • 1-2 teaspoons rosewater
  • Pinch of salt
  • Optional: Green food coloring (gel preferred)

Instructions:

  1. Grease and flour a 9-inch round cake pan, or line with parchment paper.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
  5. Grind the shelled pistachios in a food processor or spice grinder until finely ground.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the ground pistachios.
  8. Pour the batter into the prepared cake pan and bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. In a medium bowl, whisk together the sifted powdered sugar, milk (or cream), rosewater, and salt until smooth. Add food coloring, if using.
  11. Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides.
  12. Sprinkle with chopped pistachios for garnish.