PISTACHIO CAKE - EASY AND MOIST
This easy pistachio cake is the perfect recipe for pistachio lovers! Loaded with finely ground pistachios and topped with a creamy pistachio glaze, it's a moist and buttery pistachio loaf that’s ideal for dessert or tea time.No artificial flavoring or coloring — just real pistachio goodness in every bite.If you're looking for a soft, melt-in-your-mouth pistachio cake, this is the one!
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
Store at room temperature for about 1-2 day.
Store in refrigerator for up to 5 days.