PISTACHIO CAKE - EASY AND MOIST
Ingredients
Pistachio Cake Batter
- 145 g (1 cup) unsalted pistachios
- 120 g (1/2 cup) whipping cream or whole milk room temperature
- 6 g (1/2 tbsp) vinegar or lemon juice
- 110 g (1/2 cup) unsalted butter softened
- 210 g (1 cup) sugar
- 50 g (1/4 cup) vegetable oil
- 3 eggs room temperature
- 1 tsp vanilla extract
- 140 g (1 cup + 3 tbsp) all purpose flour
- 6 g (1+1/2 tsp) baking powder
- 1/4 tsp salt
Pistachio Glaze
- 150 g Pistachio sweet spread or a homemade glaze made with: 120 g (1 cup) powdered sugar; 1 tbsp milk or cream; 1 tbsp pistachio butter/paste or finely ground pistachios
Instructions
Pistachio Cake Batter
- Grease and line a loaf pan (26×10×7 cm / 10×4×3 inch – 1 kg / 2 pounds) with parchment paper.
- Finely grind the pistachios in a food processor until you get a fine meal. Set aside.
- Combine the whipping cream and vinegar in a small bowl and set aside. The cream will thicken slightly – that’s normal.
- In a large bowl, beat the butter, sugar, and vegetable oil with a hand or stand mixer for several minutes until very pale and fluffy. Be patient – this step is key to getting a soft and airy cake. Scrape down the bowl often.
- Add the eggs one at a time, and vanilla ectract, mixing well (about 1 minute) after each addition.
- Sift together the all-purpose flour, ground pistachios, baking powder, and salt. Add the dry ingredients to the batter in 3 additions, alternating with the cream-vinegar mixture. Mix just until combined each time – don’t overmix!
- Pour the batter into the prepared pan and smooth the top.
- Grease a knife with butter and score a straight line down the center of the batter. This will help the cake crack nicely as it bakes.
- Bake in a preheated oven (no fan, top and bottom heat) at 160°C / 320°F for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly in the pan, then remove and cool completely on a wire rack before glazing.
- Spread the sweet pistachio cream over the top of the cooled cake and serve!
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
Use raw, unsalted pistachios:
salted pistachios will affect both the flavor and texture of the cake.
Grind pistachios finely but avoid turning them into a paste. A food processor works best — pulse gently to get a fine meal.
Whip the butter, sugar, and oil really well. This step adds air and creates that soft, melt-in-your-mouth texture. Don’t rush it!
Don’t skip the cream + vinegar mix. It mimics buttermilk and adds moisture and tenderness to the crumb.
Alternate wet and dry ingredients. This helps the batter stay smooth and prevents overmixing.
Score the top with a greased knife. It’s a simple trick to control the crack and make your cake look bakery-style.
Bake without fan mode. A static oven (top and bottom heat only) ensures the cake rises evenly and doesn’t dry out.
Let the cake cool completely before glazing. If it’s still warm, the glaze will melt and slide off.
Use a good-quality sweet pistachio spread. It adds flavor and that glossy, delicious finish on top.
NO PISTACHIO SPREAD? TRY THIS EASY GLAZE!
If you don’t have pistachio sweet spread, you can make a quick homemade pistachio glaze:
- Mix 120 g (1 cup) powdered sugar with ABOUT 1 tablespoons milk (or cream) until smooth.
- Add 1 tablespoon pure pistachio butter/paste or finely ground pistachios for flavor.
- Optional: Stir in a drop of almond or vanilla extract mostly if you don’t have pistachio butter/paste.
- Drizzle over the cooled cake and top with chopped pistachios.
LET'S TRY THESE RECIPES!:
This melt in your mouth BLUEBERRY POUND CAKE is the more moist and delicious you can ever try: tryst me, it’s always a hit!
For the coffee addicted, this COFFEE POUND CAKE is full of pure Espresso flavor!
Arre you looking for a refreshing soft cake for the hot days or to brighten up your cloudy day? This easy soft LEMON POUND CAKE is the perfect delight for you!
