Creamy Pistachio Cake Recipe
Introduction
This Pistachio Cake offers a delightful nutty flavor combined with a moist, tender crumb. It’s a simple yet elegant dessert perfect for any occasion.
Ingredients
- 1 cup shelled pistachios
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a food processor, pulse the pistachios until finely ground.
- Step 3: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Step 5: Gradually mix in the ground pistachios and flour until combined into a smooth batter.
- Step 6: Pour the batter into the prepared pan and smooth the top.
- Step 7: Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- For extra moisture, add 2 tablespoons of yogurt or sour cream to the batter.
- Swap butter for olive oil to add a subtle fruity note and make the cake dairy-free.
- Decorate the top with chopped pistachios or a dusting of powdered sugar for a beautiful finish.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. Reheat slices gently in a microwave or serve at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-ground pistachios instead of whole nuts?
Yes, you can use pre-ground pistachios, but make sure they are finely ground without added salt or oil to maintain the cake’s texture and flavor.
Is it possible to make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend in equal amounts for a gluten-free version.
PrintCreamy Pistachio Cake Recipe
A moist and flavorful Pistachio Cake made with ground pistachios, flour, eggs, sugar, and butter. This simple yet elegant cake is perfect for dessert or a special occasion, offering a subtle nutty taste and tender crumb.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
Dry Ingredients
- 1 cup shelled pistachios, ground
- 1 cup all-purpose flour
- 1 cup granulated sugar
Wet Ingredients
- 3 large eggs
- 1/2 cup unsalted butter, melted and cooled
Instructions
- Prepare the batter: In a mixing bowl, combine the ground pistachios, flour, and sugar. In a separate bowl, whisk the eggs and then mix in the melted butter. Gradually add the wet ingredients to the dry mix, stirring until you achieve a smooth batter.
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Bake the cake: Pour the batter into the prepared pan and bake for approximately 30-35 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. Serve as is or with a light dusting of powdered sugar or whipped cream.
Notes
- For a finer texture, you can finely grind the pistachios in a food processor before mixing.
- This cake pairs wonderfully with a cup of espresso or tea.
- To keep the cake moist, store it in an airtight container at room temperature for up to 3 days.
- You can also add a teaspoon of vanilla extract or almond extract to the batter for extra aroma.
Keywords: Pistachio Cake, nut cake, baked dessert, homemade cake
