Pistachio Pineapple Cake

For the Pistachio Crumble (optional topping):

• ¼ cup chopped pistachios
• 2 tbsp brown sugar
• 1 tbsp melted butter
• 1 tbsp flour

For the Pineapple Glaze:

• ½ cup powdered sugar
• 1-2 tbsp pineapple juice (reserved from the can or fresh)

Equipment Needed

• Two mixing bowls
• Electric mixer or whisk
• 9-inch round or square cake pan
• Spatula
• Cooling rack
• Fine mesh sieve (for glazing)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 175°C (350°F). Grease a 9-inch cake pan and line the bottom with parchment paper for easy release. Lightly dust with flour.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together:

• All-purpose flour
• Pistachio flour
• Cornstarch
• Baking powder
• Baking soda
• Salt

Whisk to combine and set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3 minutes). Add the oil and mix until smooth.

Step 4: Add Eggs and Flavorings

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add vanilla and almond extract (if using), and lime zest. Mix until the batter is smooth and slightly airy.

Step 5: Alternate Wet and Dry Ingredients

Add the dry mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix on low speed or fold gently with a spatula until just combined. Do not overmix.

Step 6: Fold in Pineapple

Gently fold in the drained crushed pineapple. The pineapple should be well-distributed but not release too much liquid, as excess moisture can make the cake soggy.

Step 7: Prepare Pistachio Crumble (Optional)

If you want a textural topping:

• Mix chopped pistachios, brown sugar, flour, and melted butter in a small bowl until crumbly. Set aside.

Step 8: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the pistachio crumble on top if using. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Step 9: Make the Pineapple Glaze

In a small bowl, whisk together powdered sugar and pineapple juice until smooth and pourable. Adjust the thickness by adding more juice or sugar as needed.

Once the cake is completely cooled, drizzle the glaze over the top using a spoon or piping bag.

Serving Suggestions

• Serve the cake at room temperature with a scoop of vanilla or coconut ice cream.
• Garnish with extra chopped pistachios and pineapple chunks for a decorative touch.
• For an elegant twist, top with edible flowers and a mint sprig.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It can also be frozen (unglazed) for up to a month—just wrap tightly in plastic wrap and foil.

Final Notes

The Pistachio Pineapple Cake is a creative dessert that showcases contrasting yet complementary flavors. The nuttiness of pistachios adds richness, while the pineapple offers moisture and a fruity brightness. Whether you’re a seasoned baker or a weekend hobbyist, this cake will impress both in taste and presentation.

Let each bite transport you to a place where tropical breezes meet Mediterranean orchards!