Low Sodium Pistachio Cake
Indulge guilt-free with this Low Sodium Pistachio Cake, a moist and nutty dessert that’s perfect for those watching their sodium intake without compromising on flavor. Made with unsalted butter and finely ground pistachios, this cake boasts a rich, earthy flavor complemented by a light, fluffy texture. A touch of vanilla extract elevates the nutty undertones, while a sprinkle of powdered sugar and coarsely chopped pistachios create a visually stunning and delicious garnish. Quick to prepare in just 20 minutes, this light yet decadent pistachio cake is a crowd-pleaser for any occasion, from afternoon tea to celebratory gatherings. Healthy, elegant, and irresistibly delicious, this low-sodium treat is sure to become a family favorite.
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Ingredients
- 0.75 cup unsalted butter
- 0.75 cup granulated sugar
- 4 whole large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.75 cup unsalted pistachios, shelled and finely ground
- 0.75 cup milk
- 0.5 cup powdered sugar
- 2 tablespoons unsalted pistachios, coarsely chopped for garnish
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter, then line the bottom with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until creamy and light, about 3-4 minutes.
Step 3
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 4
In a separate bowl, combine the all-purpose flour, baking powder, and finely ground pistachios. Whisk these dry ingredients together until well combined.
Step 5
Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Step 9
Once the cake is cool, sprinkle the top with powdered sugar and garnish with coarsely chopped pistachios before serving.
Nutrition Facts
| Serving size | (971.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3041.9 |
| Total Fat 144.6g | 0% |
| Saturated Fat 56.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 946.5mg | 0% |
| Sodium 1265.8mg | 0% |
| Total Carbohydrate 393.7g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 225.7g | |
| Protein 70.9g | 0% |
| Vitamin D 240.5IU | 0% |
| Calcium 492.6mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1828.7mg | 0% |
Source of Calories