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pistachio cake

Pistachio Cake

A soft and fluffy pistachio cake that highlights the delicate flavor of pistachios, perfect as a dessert or with tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup Pistachio Flour or Whole Pistachios If using whole pistachios, toast before grinding.
  • 1/2 cup Unsalted Butter Use unsalted to avoid over-salting the cake.
  • 1 cup All-Purpose Flour Can substitute with a 1:1 gluten-free baking flour.
  • 1 whole Lemon Scrub off any wax if not organic.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract.
  • 1/4 teaspoon Sea Salt Fine sea salt to enhance flavor.
  • 2 whole Eggs Make sure they're at room temperature.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch loaf pan or an 8x8-inch square pan. Line it with parchment paper, allowing overhang.
  2. If using whole pistachios, toast them on a baking sheet for 5-7 minutes until fragrant, then let them cool. Blend the pistachios with the flour in a food processor until finely ground.
  3. In a mixing bowl, cream together the unsalted butter and sugar, then add lemon zest, sea salt, and vanilla extract.
Baking
  1. Incorporate the flour and pistachio mixture into the wet ingredients until combined.
  2. Pour the batter into the prepared pan and smooth the top.
  3. Bake for approximately 35 minutes or until a toothpick comes out clean.
Serving
  1. Allow the cake to cool completely before removing from the pan and slicing.

Notes

Storage: Keep the cake in an airtight container at room temperature for up to 3 days or in the fridge for about 5 days. For longer storage, freeze the slices wrapped in parchment or plastic wrap for up to 3 months.