Looking for the perfect Spring cake to serve on Mother's Day? Enter this Pistachio Torte with White Lemon Balsamic Frosting: the perfect dessert to impress your family and friends.
Ours is made with ground pistachios, all-purpose flour, Sola Stella Extra Virgin Olive Oil, and a touch of vanilla extract, this torte is light and moist with a slightly nutty flavor. But what makes this torte truly unique is the White Lemon Balsamic Frosting, which is creamy, tangy, and perfectly balances the sweetness of the torte, and of course is full of our White Lemon Balsamic Vinegar.
If you're not familiar with tortes, they're similar to cakes, but typically contain little to no flour and are often made with chocolate, fruit puree, or nuts (in our case pistachios). Tortes are typically richer and denser than traditional cakes, and we are HUGE fans.
We are huge fans of this decadent cake, and we hope you enjoy making it as much as you'll enjoy eating it!
Pistachio Torte with White Lemon Balsamic Frosting
For One Torte:*double recipe for additional layer
- 1 cup shelled unsalted pistachios
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup Sola Stella Extra Virgin Olive Oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Powdered sugar, for dusting
For the White Lemon Balsamic Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons White Lemon Balsamic Vinegar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk (optional)
- Preheat oven to 350°F. Grease a 9-inch cake pan with olive oil.
- In a food processor, pulse the pistachios until finely ground.
- In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
- In a large mixing bowl, beat the sugar and Olive Oil together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Mix in the milk until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for 10 minutes in the pan, then remove it from the pan and let it cool completely on a wire rack.
- While the cake is cooling, prepare the White Lemon Balsamic Frosting. In a large mixing bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, White Lemon Balsamic Vinegar, and vanilla extract, mixing until the frosting is smooth.
- If the frosting is too thick, add 1-2 tablespoons of milk to achieve the desired consistency.
- Once the cake has cooled, spread the White Lemon Balsamic Frosting evenly over the top of the cake.
Serve and Enjoy!
This Pistachio Torte with White Lemon Balsamic Frosting is a delicious and impressive dessert that's perfect for any occasion!
The ground pistachios add a subtle nuttiness to the torte, while the White Lemon Balsamic Frosting is tangy and creamy, making this a perfectly balanced dessert. Whether you're hosting a dinner party or looking for a special treat, this torte is sure to please.
Besides making this delicious cake, the combination of our Sola Stella Extra Virgin Olive Oil and our White Lemon Balsamic Vinegar is incredible in salads, marinades, and so many other combinations! Lucky for you, we've made it even easier to buy, and put them in a set together.
So, whip up a batch today and enjoy the unique and delightful flavors! And don't forget to click below to download your very own copy of the recipe.