Moist Pistachio Cake

Introduction
Moist Pistachio Cake is a delightful treat for pistachio enthusiasts. This cake combines a soft, flavorful crumb with a beautiful green hue from finely ground pistachios. It’s perfect for any occasion and can be topped with a sweet glaze for an extra touch of indulgence.

Ingredients
For the Cake:

• 1 1/2 cups shelled pistachios (unsalted)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup whole milk or buttermilk

For the Glaze (optional):

• 1 cup powdered sugar
• 1-2 tablespoons milk or lemon juice
• 1/4 teaspoon almond extract (optional)
• Chopped pistachios (for garnish)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the pistachios: In a food processor, pulse the pistachios until they are finely ground, resembling almond flour. Be careful not to over-process them into a paste.
3. Mix the dry ingredients: In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt. Set aside.
4. Cream the butter and sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
5. Add the eggs and extracts: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla and almond extracts, and mix until combined.
6. Combine the dry and wet ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
7. Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8. Cool the cake: Let the cake cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
9. Prepare the glaze (optional): In a small bowl, whisk together the powdered sugar, milk or lemon juice, and almond extract (if using). Adjust the consistency by adding more liquid if needed. Drizzle the glaze over the cooled cake and garnish with chopped pistachios.
10. Serve: Slice and enjoy this Moist Pistachio Cake with a cup of tea or coffee. It’s perfect for any occasion!

Servings and Timing

• Servings: About 8-10 slices
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 55-60 minutes (including cooling time)

Variations

• Nut Variants: Substitute pistachios with other nuts like almonds or walnuts.
• Flavor Additions: Add lemon zest or orange zest to the batter for a citrus twist.
• Glaze Alternatives: Use a simple sugar glaze or a cream cheese frosting instead of the almond glaze.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.
• Reheating: If frozen, thaw the cake at room temperature before serving. To refresh the cake, warm slices in a preheated oven at 350°F (175°C) for about 5 minutes.

10 FAQs

1. Can I use salted pistachios?
   It’s best to use unsalted pistachios to control the salt content in the cake.
2. Can I substitute the flour?
   You can use almond flour or a gluten-free flour blend if needed, but this may alter the texture.
3. What can I use instead of buttermilk?
   You can use whole milk or add a tablespoon of lemon juice or vinegar to regular milk as a substitute.
4. Can I make this cake in advance?
   Yes, the cake can be made in advance and stored as described. It actually tastes great after a day or two as the flavors meld.
5. How do I ensure the cake is moist?
   Avoid overmixing the batter and make sure not to overbake the cake.
6. Can I use a different size pan?
   Yes, but adjust the baking time accordingly. A different pan size might require more or less baking time.
7. How do I get the pistachios finely ground?
   Use a food processor and pulse in short bursts to avoid turning them into a paste.
8. Is the glaze necessary?
   The glaze is optional but adds a nice touch of sweetness and a glossy finish.
9. Can I add chocolate chips to the batter?
   Yes, chocolate chips can be added for a delicious twist.
10. Can I freeze the cake?
    Yes, freeze the cake slices in an airtight container or wrap them well before freezing.

Conclusion
Moist Pistachio Cake is a delightful treat that showcases the rich, nutty flavor of pistachios in a tender, moist crumb. Whether served as a sweet treat with coffee or as a standout dessert at a special occasion, this cake is sure to please. Its simple yet elegant flavor profile and optional glaze make it versatile and perfect for various occasions. Enjoy the delightful crunch and flavor of this nutty dessert!

Print