{"id":150,"date":"2012-07-31T22:23:00","date_gmt":"2012-07-31T10:23:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=150"},"modified":"2025-04-25T11:29:39","modified_gmt":"2025-04-24T23:29:39","slug":"pistachio-cake","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/pistachio-cake\/","title":{"rendered":"Pistachio Cake"},"content":{"rendered":"\n<p>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\u2019s quick to prepare and can be baked in a ring tin or flat pan, making it versatile for any occasion.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>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.<\/p>\n\n\n\n<figure class=\"wp-block-image alignright size-medium is-resized\"><img data-dominant-color=\"a68059\" data-has-transparency=\"false\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/ywAAAAAAQABAAACAUwAOw==\" fifu-lazy=\"1\" fifu-data-sizes=\"auto\" fifu-data-srcset=\"https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=75&resize=75&ssl=1 75w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=100&resize=100&ssl=1 100w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=150&resize=150&ssl=1 150w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=240&resize=240&ssl=1 240w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=320&resize=320&ssl=1 320w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=500&resize=500&ssl=1 500w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=640&resize=640&ssl=1 640w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=800&resize=800&ssl=1 800w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=1024&resize=1024&ssl=1 1024w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=1280&resize=1280&ssl=1 1280w, https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1&w=1600&resize=1600&ssl=1 1600w\" fifu-data-src=\"https:\/\/i2.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2012\/07\/pistachio-300x225.webp?ssl=1\" alt=\"\" class=\"wp-image-826 not-transparent\" style=\"--dominant-color: #a68059; width:300px\"\/><\/figure>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00be cup shelled natural pistachios (125g)<\/li>\n\n\n\n<li>1 cup all-purpose flour<\/li>\n\n\n\n<li>2 teaspoons baking powder<\/li>\n\n\n\n<li>1 teaspoon ground cardamom<\/li>\n\n\n\n<li>\u00bc teaspoon salt (omit if pistachios are salted)<\/li>\n\n\n\n<li>\u00bd cup milk<\/li>\n\n\n\n<li>\u00bc teaspoon vanilla extract<\/li>\n\n\n\n<li>175g butter, softened<\/li>\n\n\n\n<li>1 cup sugar<\/li>\n\n\n\n<li>3 eggs<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat oven to 180\u00b0C.\n<ul class=\"wp-block-list\">\n<li>Grease and flour your chosen baking tin: a flat pan (like a brownie pan) or a ring tin.<\/li>\n\n\n\n<li><em>Note: A metal pan works better than silicone for proper browning.<\/em><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Prepare the pistachio flour:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Pulse pistachios in a food processor until finely ground.<\/li>\n\n\n\n<li>Be careful not to overprocess\u2014they should be finely crumbed, not a paste.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Combine dry ingredients:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Add flour, baking powder, cardamom, and salt to the pistachios and pulse once or twice to mix.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Mix wet ingredients:<\/strong>\n<ul class=\"wp-block-list\">\n<li>In a small jug, stir together milk and vanilla.<\/li>\n\n\n\n<li>In a large bowl, beat butter and sugar until pale and fluffy.<\/li>\n\n\n\n<li>Add eggs one at a time, beating well after each addition.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Combine everything:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Alternately add pistachio flour mixture and milk to the butter mixture in batches, starting and ending with the flour.<\/li>\n\n\n\n<li>Mix at low speed until just combined\u2014do not overmix.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Bake:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Spread batter evenly in your prepared tin.<\/li>\n\n\n\n<li>Bake for around <strong>20 minutes<\/strong>, or until a skewer inserted into the centre comes out clean.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Cool and serve:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Let cool in the tin for 10 minutes.<\/li>\n\n\n\n<li>Run a thin knife around the edge, invert onto a rack, remove any baking paper, and reinvert onto a serving plate.<\/li>\n\n\n\n<li>Cut into squares and dust with icing sugar.<\/li>\n\n\n\n<li>Serve warm or at room temperature.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<p><strong>Tips<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Try garnishing with a few crushed pistachios or a dollop of thick yoghurt when serving.<\/li>\n\n\n\n<li>This cake pairs beautifully with black tea or coffee.<\/li>\n<\/ul>\n\n\n\n<p>Let me know in the comments below how this recipe works for you.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2019s quick to prepare and can be baked in a ring tin or flat pan, making it versatile for any occasion.<\/p>\n","protected":false},"author":1,"featured_media":99,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","_bluesky_dont_syndicate":"1","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[89,86,151,88,83,85,150,91],"class_list":["post-150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-baking-powder","tag-butter","tag-cardamom","tag-egg","tag-flour","tag-milk","tag-pistachio","tag-vanilla"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":135,"url":"https:\/\/shadowfoot.com\/recipe\/leanne-s-chocolate-cake\/","url_meta":{"origin":150,"position":0},"title":"Leanne&#8217;s Chocolate Cake","author":"Brian","date":"25 April 2009","format":false,"excerpt":"This chocolate cake, shared by my friend Leanne, was a hit during our night-fill supper breaks. Rich, spiced, and moist, it\u2019s a comforting classic topped with creamy chocolate icing that perfectly complements the cake\u2019s flavour. Simple to make and well-loved, this recipe brings back fond memories and is perfect for\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3654\/3514086464_f78322bcc3_d.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":110,"url":"https:\/\/shadowfoot.com\/recipe\/upside_down_caramelised_banana_cake\/","url_meta":{"origin":150,"position":1},"title":"Upside-down caramelised banana cake","author":"Brian","date":"31 August 2005","format":false,"excerpt":"This upside-down banana cake is comfort baking at its best. Soft, cinnamon-scented sponge sits on top of a glossy layer of caramelised bananas, creating a cake that\u2019s rich without being heavy and familiar without being dull. It\u2019s the kind of cake that feels right for afternoon tea, family gatherings, or\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":109,"url":"https:\/\/shadowfoot.com\/recipe\/espresso_cake\/","url_meta":{"origin":150,"position":2},"title":"Espresso Cake","author":"Brian","date":"14 June 2005","format":false,"excerpt":"This is probably my favourite cake to make\u2014and not just for its flavour. An ex wrote this out for me from a recipe book he had, though he never made it himself. The handwritten note adds a little charm to what has become a go-to bake. What makes this cake\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":130,"url":"https:\/\/shadowfoot.com\/recipe\/caramel-biscuits\/","url_meta":{"origin":150,"position":3},"title":"Caramel Biscuits","author":"Brian","date":"21 September 2008","format":false,"excerpt":"This Caramel Biscuit recipe from my mother\u2019s cookbook is quick to prepare and full of nostalgic charm. Made with golden syrup and a buttery base, these biscuits bake to a crisp, caramelised perfection. With minimal ingredients and easy steps, they\u2019re an ideal option for any baking occasion. Perfect with a\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3336\/3314842653_6ed6f51407_d.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":133,"url":"https:\/\/shadowfoot.com\/recipe\/chocolate-rough-biscuits\/","url_meta":{"origin":150,"position":4},"title":"Chocolate Rough Biscuits","author":"Brian","date":"28 February 2009","format":false,"excerpt":"These Chocolate Rough Biscuits are a nostalgic recipe from my mother\u2019s collection. With a rich chocolate flavour, a touch of coconut, and a delightfully rustic texture, they\u2019re as charming as they are tasty. The method, which includes adding boiling water to the creamed mixture, is a little unusual but works\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3555\/3315676972_2790d7bf3e.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":164,"url":"https:\/\/shadowfoot.com\/recipe\/whole-orange-cake\/","url_meta":{"origin":150,"position":5},"title":"Whole Orange Cake","author":"Brian","date":"30 March 2013","format":false,"excerpt":"This is the first cake I saw that uses an entire orange. Most use only the zest and maybe some juice. It comes from my friend Colin Hopcroft. I overcooked this the first time I made it (see photo). The original recipe said to bake it in a ring tin\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8392\/8602853848_c101ac747a.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=150"}],"version-history":[{"count":2,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/150\/revisions"}],"predecessor-version":[{"id":830,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/150\/revisions\/830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/99"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}