Description
This Moist Pistachio Cake is a rich and flavorful dessert featuring finely ground pistachios blended into a tender, buttery cake. Enhanced with vanilla and almond extracts, it is topped with a delicate glaze and garnished with chopped pistachios, making it an elegant treat perfect for any occasion.
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)
Garnish
- Chopped pistachios (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Grind Pistachios: Using a food processor, pulse the pistachios until finely ground and resembling almond flour. Avoid over-processing to prevent turning them into a paste.
- Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla and almond extracts, mixing until combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before removing it. Transfer it to a wire rack and let it cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk or lemon juice, and the optional almond extract. Adjust the consistency by adding more liquid if necessary. Drizzle the glaze evenly over the cooled cake and sprinkle with chopped pistachios for garnish.
- Serve: Slice the Moist Pistachio Cake and enjoy it with a cup of tea or coffee, perfect for any special occasion or a delightful everyday treat.
Notes
- Ensure pistachios are finely ground but not pasty for best texture.
- You can substitute buttermilk with whole milk or a dairy-free milk alternative.
- For a stronger almond flavor, a few drops of almond extract can be added to the glaze.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Make sure not to overmix batter to keep the cake light and tender.
