Introduction

This pistachio cake is a delightful treat that balances the rich, nutty flavor of pistachios with a moist, tender crumb. Perfect for any occasion, it’s simple to make and sure to impress your guests.

Creamy Pistachio Cake Recipe - Recipe Image

Ingredients

1 cup shelled pistachios
1 cup all-purpose flour
3 large eggs
3/4 cup granulated 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.
Step 2: In a food processor, finely grind the pistachios until they reach a coarse meal consistency.
Step 3: In a mixing bowl, whisk the eggs and sugar together until pale and fluffy.
Step 4: Gently fold the ground pistachios and flour into the egg mixture until well combined.
Step 5: Stir in the melted butter until the batter is smooth.
Step 6: Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

For extra flavor, lightly toast the pistachios before grinding to bring out their natural oils.
Swap half the flour for almond flour for a richer nutty taste and gluten-free option.
Add a teaspoon of orange zest to the batter for a citrusy twist.

Storage

Store the pistachio cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week or freeze for up to 2 months. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios for the cake?

It’s best to use unsalted pistachios to control the salt level, but if salted are the only option, reduce or omit added salt in the recipe.

What is the best way to grind pistachios for this cake?

Using a food processor is ideal to achieve an even, coarse meal texture without turning the nuts into a paste.

Creamy Pistachio Cake Recipe

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★★★★★

4.7 from 71 reviews

A rich and moist Pistachio Cake that combines the nutty flavor of pistachios with a buttery, tender crumb. This cake is perfect for celebrating special occasions or enjoying as a delightful afternoon treat with tea or coffee.

Author: Dana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup shelled pistachios, finely ground
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract

Instructions

Prepare the pistachios: Finely grind the shelled pistachios using a food processor or spice grinder until you have about 1 cup of pistachio meal. Be careful not to over-process into a paste.
Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Add the ground pistachios and gently mix to combine evenly.
Whisk eggs and sugar: In a large bowl, beat the eggs and granulated sugar using a hand mixer or whisk until the mixture is pale, fluffy, and has doubled in volume, about 3-5 minutes.
Incorporate butter and vanilla: Slowly add the melted butter and vanilla extract into the egg mixture and mix gently until combined.
Combine wet and dry ingredients: Gradually fold the dry mixture into the wet mixture using a spatula, mixing just until no streaks of flour remain to avoid overworking the batter.
Prepare the baking pan: Grease an 8-inch round cake pan with butter or line it with parchment paper.
Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve plain or with a dusting of powdered sugar or whipped cream.

Notes

For an extra pistachio flavor, consider garnishing with chopped pistachios on top before baking.
Ensure the eggs are at room temperature for better volume when whisking.
This cake can be stored in an airtight container at room temperature for up to 3 days.
You can substitute half the all-purpose flour with almond flour for a gluten-free variation.

Keywords: Pistachio Cake, nut cake, baked pistachio dessert, homemade pistachio cake, nutty cake recipe