Description
This Moist Pistachio Cake is a delightful dessert featuring finely ground pistachios blended into a tender, flavorful batter. Enhanced with vanilla and almond extracts, and topped with a smooth powdered sugar glaze and chopped pistachios for garnish, this cake is perfect for tea time or special occasions. Its moist texture and nutty flavor make it a crowd-pleaser that’s simple to prepare.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Glaze
- 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 to prepare it for the batter.
- Grind the pistachios: In a food processor, pulse the shelled pistachios until finely ground, resembling almond flour. Be careful to avoid turning them into a paste for the best texture.
- Mix dry ingredients: In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: Using a hand or stand mixer, beat the softened unsalted butter with granulated sugar until light and fluffy, about 2-3 minutes, creating a smooth base for the batter.
- Add eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in vanilla and almond extracts until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mix to the butter mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Pour and bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven 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: Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely to room temperature.
- Prepare the glaze and garnish: In a small bowl, whisk together powdered sugar, milk or lemon juice, and optional almond extract to form a smooth glaze. Adjust the consistency as needed, then drizzle it over the cooled cake and sprinkle chopped pistachios on top for garnish.
- Serve: Slice the Moist Pistachio Cake and serve alongside tea or coffee. Enjoy this moist, nutty treat perfect for any occasion!
Notes
- Ensure the pistachios are finely ground but not turned into a paste to maintain the cake’s texture.
- You can substitute buttermilk for whole milk to add extra moisture and slight tang.
- For a stronger almond flavor, almond extract is recommended but optional in the glaze.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
