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RECIPE // Pistachio Cake topped with Cashew and Pitaya Frosting

Updated: Nov 16, 2023

With our Superpowders you can not only colour your recipes but also add nutritional value to them - all it takes is a little imagination! With the Organic Pitaya Superpowder, our dear nutritionist Ana Rita Lebreiro @nutripontocome suggests this colourful, nutritious and delicious cake.


125g pistachios

70g oat flour

40g whole wheat flour

1 teaspoon of yeast

pinch of salt

½ teaspoon cardamom

120 ml plain Greek yogurt

80 ml rice jelly (or other liquid sweetener)


150g cashews

60 ml of oat vegetable drink (or low-fat milk)

4 tbsp rice jelly

3 tsp pitaya powder

1 teaspoon vanilla extract

Toppings: pomegranate seeds and broken pistachios

Start by placing the cashews in hot water for 2 hours.

Grind the pistachios with the help of a food processor. Pour into a bowl along with the oat flour, whole wheat flour, cardamom, salt and yeast. Stir with the help of a spoon. Then add the Greek yogurt and the rice jelly. Mix until it becomes a homogeneous mass. Don't worry if the dough gets too stuck together, it just is.

Pour the batter into a small silicone cake pan. Bake it in the oven at 180°C for 35 minutes. I do the toothpick test to verify that it is cooked. Remove from oven and let cool completely.

In the meantime, prepare the topping. Drain the water from the cashews and place them in a food processor together with the vegetable drink (or milk), the rice jelly, the pitaya powder, and the vanilla extract. Grind until you get a homogeneous cream. Set aside.

When the cake is completely cool cover it with the cashew cream. Sprinkle with some pomegranate seeds and broken pistachios. Bon appetite!



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