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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate butter and vanilla: Slowly add the melted butter and vanilla extract into the egg mixture and mix gently until combined.
  5. 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.
  6. Prepare the baking pan: Grease an 8-inch round cake pan with butter or line it with parchment paper.
  7. 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.
  8. 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

Find it online: https://dishedbydana.com/creamy-pistachio-cake-recipe/