Pistachio Cake

This Pistachio Cake is delicately flavoured with cardamom and vanilla, creating a tender, aromatic crumb that pairs beautifully with the rich nuttiness of finely ground pistachios. It’s quick to prepare and can be baked in a ring tin or flat pan, making it versatile for any occasion.

Serve it warm or at room temperature, cut into squares and dusted with icing sugar for a simple yet elegant finish. A perfect treat alongside a cup of tea or coffee.

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 extract
• 175g butter, softened
• 1 cup sugar
• 3 eggs

Method

1. Preheat oven to 180°C.
   • Grease and flour your chosen baking tin: a flat pan (like a brownie pan) or a ring tin.
   • Note: A metal pan works better than silicone for proper browning.
2. Prepare the pistachio flour:
   • Pulse pistachios in a food processor until finely ground.
   • Be careful not to overprocess—they should be finely crumbed, not a paste.
3. Combine dry ingredients:
   • Add flour, baking powder, cardamom, and salt to the pistachios and pulse once or twice to mix.
4. Mix wet ingredients:
   • In a small jug, stir together milk and vanilla.
   • In a large bowl, beat butter and sugar until pale and fluffy.
   • Add eggs one at a time, beating well after each addition.
5. Combine everything:
   • Alternately add pistachio flour mixture and milk to the butter mixture in batches, starting and ending with the flour.
   • Mix at low speed until just combined—do not overmix.
6. Bake:
   • Spread batter evenly in your prepared tin.
   • Bake for around 20 minutes, or until a skewer inserted into the centre comes out clean.
7. Cool and serve:
   • Let cool in the tin for 10 minutes.
   • Run a thin knife around the edge, invert onto a rack, remove any baking paper, and reinvert onto a serving plate.
   • Cut into squares and dust with icing sugar.
   • Serve warm or at room temperature.

Tips

• Try garnishing with a few crushed pistachios or a dollop of thick yoghurt when serving.
• This cake pairs beautifully with black tea or coffee.

Let me know in the comments below how this recipe works for you.