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Easy Pistachio Cake
Made with ground pistachios, this pistachio cake recipe gets a boost from orange zest and cardamom. Serve as is with tea or dollop with whipped cream at dinner.
👥 8 Servings⏱️ Prep & Cook: 1h🔥 Cook: 15 min👤 Rick Tramonto 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●food processor
- ●bowl
- ●knife
📝 Preparation Steps
1
Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal cake pan and line bottom with parchment paper. Butter parchment, then dust pan with flour, knocking out excess. (Alternatively, spray pan with nonstick spray, line with parchment paper, and spray the parchment.)
2
Using food processor, pulse pistachios until finely ground, about ⏱️ 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.
3
In small bowl, combine milk and vanilla.
4
In large bowl using electric mixer at medium speed, beat together butter and sugar until light and fluffy, 1½ to ⏱️ 2 minutes. Add orange zest followed by eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined.
(125 grams) all-purpose flour1 cup(200 grams) sugar1 cuplarge eggs3
5
Spread cake batter evenly in prepared pan and bake until wooden skewer, toothpick, or cake tester inserted in center of cake comes out clean, 30 to ⏱️ 40 minutes. Cool in pan on wire rack ⏱️ 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream. Editor’s note: This recipe for pistachio cake was first published in November 2007. Head this way for more of our easiest cake recipes →
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