Description
This Moist Pistachio Cake is a delightful, nutty-flavored dessert featuring finely ground pistachios incorporated into a tender, buttery cake. Lightly infused with vanilla and almond extracts, it offers a moist texture enhanced by a simple sweet glaze and crunchy pistachio garnish. Perfect for tea time or special occasions, this recipe yields a tender, flavorful cake that balances richness and nutty depth beautifully.
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 Ingredients (Optional)
- 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). Prepare a 9-inch round cake pan by greasing and flouring it or lining it with parchment paper.
- Prepare the pistachios: Use a food processor to pulse the shelled pistachios until finely ground, similar in texture to almond flour. Take care not to over-process into a paste.
- Mix the dry ingredients: In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened butter with granulated sugar, beating for about 2-3 minutes until light and fluffy.
- Add the eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla and almond extracts and mix until combined.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake 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: Let the cake cool in the pan for about 10 minutes, then remove it and transfer to a wire rack to cool completely.
- Prepare the glaze (optional): In a small bowl, whisk powdered sugar with milk or lemon juice and almond extract if using. Adjust liquid quantity to achieve a drizzle consistency. Drizzle the glaze over the cooled cake and garnish with chopped pistachios.
- Serve: Slice and enjoy this moist pistachio cake alongside tea or coffee. It’s perfect for any occasion!
Notes
- Be sure not to over-process pistachios in the food processor to avoid turning them into a paste.
- The glaze is optional but adds a nice sweetness and moisture; you can skip it or substitute with a simple dusting of powdered sugar.
- Using buttermilk instead of whole milk can enhance the cake’s tenderness and flavor.
- Ensure the butter is softened (but not melted) for better creaming results.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
