Nothing tastes better than fresh walnut and pistachio, if you ask my opinion. Not only I love the #flavor, also I adore the #color combination of fresh Pistachio, specially the green. During the #summertime in #Iran, one of street snacks that are sold in every corner are fresh #walnuts and #pistachios.
I am not a fan of adding food coloring, and I wanted to keep it all natural. So I made the batter enough for two cakes and added 1/4 cup of cooked spinach in one cake for testing.
As for the result ;to be honest the color didn’t change much and I loved the taste of the cake without spinach better. This cake slice is from the cake including spinach.
This cake turned out to be extremely moist and delicious; keeping in mind you should love coconut as much as I do.
Try baking this cake and taste to fall in love, even if you are not a fan of coconut or pistachio.
Ready in 1 hour
Method used: one bowl method
Makes one 8 inch cake (tall pan)
Flour 1 cup
Almond Flour 1/2 cup
Unsweetened coconut 1/4 cup
Ground Pistachios 1/4 cup
Ground walnut 1/4 cup
Organic Sugar 3/4 cup
Baking powder 1/2 Tbsp
Salt 1/4 tsp
Organic Eggs 3
Organic Milk 1/2 cup
Organic Yogurt 1/4 cup
Coconut extract 1.5 tsp
Butter and oil 1/2 cup (use half and half)
Pecan 1/2 cup (enough to cover the top trim of the cake)
Ingredients For the top sauce (easy caramel sauce)
Brown sugar 2 Tbsp
Butter 1 Tbsp
10% cream or milk 1/2 Tbsp
Direction: bring butter, brown sugar and cream or milk to boil in a small pan and cook until thickened (1-2 minutes)
Pre-heat oven 350 degrees F
Prepare a 8 inch cake pan and set aside
Sift flour, sugar, baking powder, and salt (dry ingredients) in a big bowl, add almond flour , mix together and set aside
In a separate bowl mix oil, eggs, coconut extract, milk, and yogurt (wet ingredients)
Using a hand mixer beat butter into the dry ingredients (enough to create a sandy texture)and then add the wet ingredients and beat on low speed
Add coconut, pistachio and walnut to the batter and mix with a spatula
Pour the batter into prepared cake pan, cover the top trim with pecan and then add some pistachio pieces and coconut in the middle
Bake until toothpick inserted in the center comes out clean (rotate after 30 minutes, bake for another 10 minutes and then test it)
Once the cake is completely cool, take it out of the pan and transfer to a nice serving plate
Make the sauce according to the directions above (under ingredients section)
Pure the sauce over the pecans, and drizzle some in the middle, decorate with more pistachio , coconut and edible roses or dust it with icing sugar.
Bring butter, eggs and dairies to room temperature
It is recommended to bake the cake in the middle rack of the oven
Using Organic dairies, eggs and sugar is optional ( I am sharing what I use)
I couldn’t resist not posting this picture. it shows exactly how moist this cake is, and the color combination is so unique because of almond flour, pistachio, coconut and spinach.