Pistachio Cake

Ingredients

• ¾ cup shelled natural pistachios (125g)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cardamom
• ¼ teaspoon salt (omit if pistachios are salted)
• ½ cup milk
• ¼ teaspoon vanilla
• 175g butter, softened
• 1 cup sugar
• 3 eggs

Method

1. Preheat oven to 180°C.
2. This can be made in a flat pan (like a brownie) or in a ring tin. I tried using a silicon pan but it didn't brown well. Prepare metal pan by buttering pan and dusting with flour. Shake out excess flour.
3. Pulse pistachios in a food processor until finely ground. (Do not overprocess and let them become a paste).
4. Add flour, baking powder, cardamom, and salt and pulse once or twice to mix.
5. Combine milk and vanilla in a measuring cup.
6. Beat together butter and sugar until pale and fluffy.
7. Add eggs 1 at a time, beating well after each addition.
8. Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined.
9. Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes.
10. Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack. Remove paper and reinvert cake onto a platter.
11. Cut into squares, dust with icing sugar, and serve warm or at room temperature.