Decadent Pistachio Cake Recipe
Introduction
This Pistachio Cake is a delightful treat with a rich nutty flavor and a tender crumb. It’s simple to make and perfect for any occasion that calls for a special homemade dessert.
Ingredients
- 1 cup pistachios
- 1 cup all-purpose flour
- 1 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a food processor or blender, combine pistachios, flour, and sugar. Blend until the pistachios are finely ground and the mixture is well combined.
- Step 2: Add the eggs and melted butter to the mixture. Blend again until you have a smooth batter.
- Step 3: Pour the batter into a greased or parchment-lined cake pan.
- Step 4: Bake for 30–35 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Step 5: Allow the cake to cool before serving. Enjoy!
Tips & Variations
- Toast the pistachios lightly before blending to enhance their flavor.
- For extra moisture, add a teaspoon of vanilla extract or a splash of lemon zest to the batter.
- Substitute half the flour with almond flour for a more intense nutty texture.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, allow the cake to come to room temperature before serving. You can also freeze the cake wrapped tightly for up to 2 months; thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shelled pistachios instead of pre-ground ones?
Yes, you should grind whole shelled pistachios yourself for the freshest flavor and best texture in the cake.
Is it possible to make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend or use almond flour to keep it nutty and moist.
PrintDecadent Pistachio Cake Recipe
A moist and flavorful Pistachio Cake featuring ground pistachios in a buttery, sweet batter, baked to perfection for a delightful dessert or tea-time treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- 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 Pistachios: Finely grind the shelled pistachios using a food processor or blender until they resemble coarse flour. This adds texture and rich flavor to the cake batter.
- Make the Batter: In a mixing bowl, combine the ground pistachios, flour, and sugar. In a separate bowl, whisk together the eggs and melted butter until well blended. Gradually add the wet ingredients into the dry ingredients, mixing gently until a smooth batter forms.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is set around the edges.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- You can substitute half of the all-purpose flour with almond flour for an even more nutty flavor.
- For extra moisture, add a teaspoon of vanilla extract or a tablespoon of yogurt to the batter.
- Ensure the pistachios are unsalted to maintain the cake’s sweetness balance.
- This cake pairs wonderfully with a dusting of powdered sugar or a light drizzle of honey before serving.
Keywords: Pistachio Cake, nut cake, moist cake, baked dessert, pistachio dessert
