Description
Moist Pistachio Cake is a flavorful and soft cake made with finely ground pistachios, giving it a beautiful green hue and nutty taste. It’s perfect as a dessert with coffee or tea and can be topped with a sweet glaze for extra indulgence.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Mix the dry ingredients: In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Slice and enjoy this Moist Pistachio Cake with a cup of tea or coffee. It’s perfect for any occasion!
Notes
- Ensure the pistachios are finely ground but not turned into a paste for the best texture.
- The optional glaze can be adjusted in sweetness and flavor by varying the amount of milk or lemon juice.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: italian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 150 mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80 mg