Pistachio Poppy Seed Cake Recipe
Servings: 0
Ingredients
- 1½ cup All-purpose flour or GF Flour
- ½ cup Oil
- 1 cup Fine sugar
- 4 Eggs
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Vanilla extract
- ⅛ cup Poppy seeds
- ⅛ cup Coarsely crushed pistachios
- ½ cup Almond or oat milk or regular milk
- 1 pkt Pistachio flavor instant pudding mix 4 serving size
- pinch Salt
Fresh Cream Icing For The Cake
- 1 ½ cup Heavy Whipping Cream
- 3 tbsp Sugar
- 1 tsp Vanilla extract
- Garnish
Decor For Cake
- ¼ cup Coarsely chopped pistachios
Instructions
- Preheat oven to 350° and spray pan with baking spray
- In a large bowl, use a hand blender and mix oil and sugar for a few minutes
- Add flour, baking powder, baking soda, and salt one by one ( fold the dry ingredients slowly to incorporate air and will result in lighter and fluffier cake)
- Add the eggs one by one (making sure each one is mixed before adding the next)
- Add the milk and vanilla extract and mix for a few mins
- Add the Pistachio mix and poppy seeds and mix again
- Fold in the coarsley chopped pistachios
- Bake at 350° for 32 minutes or until toothpick comes out clean as oven temps vary
Icing & Decorating The Cake
- Whip cream, sugar, and vanilla extract at a high speed till a somewhat thick drip consistency.
- Drizzle the cream on the cake
- Decorate using coarsely chopped pistachios