Get ready to embark on a culinary journey that will transform your baking skills and impress everyone at your next gathering! This incredibly easy Pistachio Cake is not just a dessert; it's a magical experience that combines the rich, nutty flavor of pistachios with a moist, tender crumb that melts in your mouth. Whether you're a seasoned baker or a complete novice, this recipe promises to deliver a show-stopping cake that looks and tastes like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 8-10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon pistachio extract
- 1/2 cup chopped pistachios
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure a smooth, lump-free mixture.
- In a separate large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the pistachio extract to enhance the nutty flavor.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in 1/4 cup of the chopped pistachios into the batter, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Sprinkle the remaining chopped pistachios on top of the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light pistachio glaze before serving.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough, dense result.
- Toasting Pistachios: For an extra flavor boost, lightly toast the chopped pistachios in a dry pan before adding them to the batter.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent melting and maintain the cake's structure.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 75mg
