Pistachio Cake Pink Glaze (Print Version)

# Ingredients:

→ Cake

01 - 100 g fine granulated sugar
02 - Zest of 2 lemons
03 - ¼ teaspoon fine sea salt
04 - 1 teaspoon pure vanilla extract
05 - 113 g unsalted butter, room temperature
06 - 2 large eggs, room temperature
07 - 50 g all-purpose flour
08 - 1 teaspoon baking powder
09 - 100 g pistachio flour or unsalted pistachios, ground fine

→ Glaze

10 - 130 g organic powdered sugar, sifted
11 - ½ cup pomegranate arils or thawed frozen raspberries
12 - Pinch of fine sea salt
13 - Pistachios, pomegranates, or dried rose petals for garnish

# Instructions:

01 - Preheat oven to 175°C (350°F) and grease a loaf pan or an 8x8 inch square pan with butter and flour, or use baking spray. Line the pan with parchment paper.
02 - If grinding pistachios yourself, add the flour while processing to prevent clumping.
03 - Add sugar, butter, lemon zest, vanilla, and salt to a bowl. Beat with a hand mixer until light and fluffy, about 3-5 minutes.
04 - Add eggs one at a time while mixing, ensuring each egg is fully incorporated.
05 - Add the ground pistachios, flour, and baking powder to the wet mixture. Fold gently with a spatula until combined.
06 - Spread the batter into the prepared pan. Bake until a cake tester comes out clean—30-35 minutes for a loaf pan or 20-25 minutes for a square pan.
07 - Cool the cake completely. Slice in half horizontally if in a loaf pan or down the middle if in a square pan. Trim the edges if desired.
08 - Press pomegranate arils or thawed raspberries through a sieve to extract juice. Mix the juice with powdered sugar and a pinch of salt until combined.
09 - Place one layer of the cake on a serving plate and spread the glaze evenly. Top with the second layer and glaze again. Sprinkle pistachios, pomegranates, or dried rose petals as garnish.

# Notes:

01 - The cake does not need to be sliced and glazed twice, but this adds a layer of fun to its presentation.
02 - Recipe quantities are updated for better results, replacing previous versions that called for a wider range of flour measurements.

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