On an expedition to Pizzeria Beddia, a pizza place in Fishtown (Philly) where there is one obsessive guy making only 40 exclusive pies a night, after a friend and I were told to come back three hours after we ordered, we wandered the neighborhood a bit and found an adorable teeny grocery store called Green Aisle Grocery. There, I fell in love with some bright green pistachio butter that I just had to buy, as my head immediately filled with images of bright green dollops adorning my morning oatmeal and topping my toast.
When I opened the jar later, I found out that 1. in my excitement I hadn’t read the label and it turns out this was the salted kind, and 2. pistachio butter is not at all as spreadable as peanut butter. It’s actually rather dry and crumbly, and does not swirl beautifully into breakfast porridge.
So, I had an idea… Cake! I (heavily) modified the recipe for this speculoos butter cake I made a while back, replacing the cookie butter with pistachio butter, the milk with coconut milk (because I didn’t have any milk, just use whatever milky liquid you have), some of the flour with rice flour (because why not) and the vegetable oil with olive oil (again, because I didn’t have vegetable oil). I had no idea how it was going to turn out with all the liberties I took with the ingredients, but it actually turned out great! It’s incredibly tender and fluffy, with a slight hit of salt that balances the moderate amount of sugar nicely. This would be great for breakfast or for snacking, or I could see it paired with freshly whipped cream and macerated fruit. Bonus, it’s green!
Pistachio Snacking Cake
1/2 cup milk of your choice (I used coconut)
1/4 cup olive oil
1/4 cup water
1/2 cup salted pistachio butter (or any natural nut butter really)
1/2 tsp vanilla extract
1 cup flour (you can do 3/4 all purpose and 1/4 rice, like I did)
2/3 cup sugar
2 tsp baking powder
Preheat the oven to 350 degrees. In a large bowl, mix together your wet ingredients, egg through vanilla extract. In a separate bowl, mix together your flour, sugar, and baking powder. Add the dry ingredients to the wet and mix until uniform. Pour the batter into a greased loaf pan and bake for about 50 minutes. Enjoy!