Delectable Pistachio Cake Recipe
Introduction
This pistachio cake is a delightful treat that combines the rich, nutty flavor of pistachios with a moist and tender crumb. Perfect for tea time or a light dessert, it’s simple to make yet impressively delicious.
Ingredients
- 1 cup shelled pistachios
- 1 cup all-purpose flour
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
- Step 2: Grind the pistachios finely using a food processor or mortar and pestle.
- Step 3: In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly fluffy.
- Step 4: Gently fold in the ground pistachios and flour, mixing until just combined.
- Step 5: Add the melted butter and fold it into the batter until smooth and even.
- Step 6: Pour the batter into the prepared cake pan and spread it out evenly.
- Step 7: Bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
- Step 8: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Tips & Variations
- For extra flavor, toast the pistachios lightly before grinding to enhance their nuttiness.
- Substitute half of the flour with almond flour for a richer texture.
- Decorate the cake with chopped pistachios or a light dusting of powdered sugar for an elegant finish.
Storage
Store the pistachio cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to 5 days. Reheat gently in a warm oven or enjoy 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 fresh grinding ensures better flavor and texture.
Is this cake gluten-free?
Not in its original form. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
PrintDelectable Pistachio Cake Recipe
A deliciously moist and nutty Pistachio Cake made with ground pistachios, flour, eggs, sugar, and butter. This classic dessert offers a rich texture and subtle sweetness, perfect for celebrations or an indulgent afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup shelled pistachios, finely 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 finely ground pistachios, flour, and sugar. In a separate bowl, whisk the eggs until light and frothy, then gradually add the melted butter. Slowly incorporate the wet ingredients into the dry ingredients, stirring gently until a smooth, homogenous batter forms.
- Preheat the oven: Heat 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 spread evenly. Bake for approximately 35 to 40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Avoid overbaking to maintain moisture.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. This pistachio cake can be served plain, dusted with powdered sugar, or topped with whipped cream.
Notes
- Grinding the pistachios finely helps create a better texture and integrates the nut flavor throughout the cake.
- This cake stores well and tastes even better the next day after flavors have melded.
- You can substitute some of the all-purpose flour with almond flour for a denser, more nutty result.
- For a dairy-free version, replace butter with coconut oil or a plant-based margarine.
Keywords: pistachio cake, nutty cake, baking, dessert, festive cake
