Creamy Pistachio Cake Recipe
Introduction
This pistachio cake is a delightful treat that showcases the rich, nutty flavor of pistachios in a moist and tender crumb. Perfect for afternoon tea or a simple dessert, it’s easy to make and sure to impress.
Ingredients
- 1 cup pistachios
- 1 cup flour
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Step 2: In a blender or food processor, blend the pistachios until finely ground.
- Step 3: In a bowl, combine the ground pistachios, flour, and sugar.
- Step 4: In a separate bowl, beat the eggs and melted butter together.
- Step 5: Add the wet ingredients to the dry ingredients and mix until just combined to form a batter.
- Step 6: Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
- Step 7: Allow the cake to cool before removing from the pan and serving.
Tips & Variations
- Toast the pistachios lightly before blending to enhance their flavor.
- For a moist texture, substitute half the butter with Greek yogurt.
- Add a teaspoon of vanilla extract or a pinch of cardamom for extra aroma.
- Serve with whipped cream or a drizzle of honey for added sweetness.
Storage
Store the pistachio cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week—bring to room temperature before serving. For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shelled pistachios instead of unshelled?
Yes, use shelled pistachios as they are easier to measure and blend. Make sure they are unsalted and raw for the best flavor.
Can I make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend equal to 1 cup, ensuring it includes a binding agent like xanthan gum for the best texture.
PrintCreamy Pistachio Cake Recipe
This Pistachio Cake is a delightful and nutty dessert that combines the rich flavors of pistachios with a tender, buttery crumb. Perfect for special occasions or a sophisticated everyday treat, this cake offers a subtle sweetness balanced by the earthy taste of ground pistachios and a moist texture that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup shelled pistachios, finely ground
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
Instructions
- Prepare the batter: In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Fold in the finely ground pistachios and sifted flour gently into the mixture until just combined, taking care not to overmix.
- Bake the cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased and floured cake pan. Bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean and the cake is set with a golden crust on top.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack. Once cooled, slice and serve as desired.
Notes
- For extra flavor, toast the pistachios lightly before grinding.
- You can dust the finished cake with powdered sugar or drizzle with a simple glaze for added sweetness.
- Store the cake in an airtight container to maintain freshness for up to 3 days.
- Ensure eggs are at room temperature for better mixing and rise.
Keywords: pistachio cake, nut cake, baked dessert, pistachio dessert, moist cake
