Pistachio Cake
Total Time
1 hour 30 minutes
Rating
0 out of 5 stars
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Ingredients
8-10 servings
- 1 cup plus 2 tablespoons (140 grams) roasted, shelled, and unsalted pistachios
- 1 cup (200 grams) granulated sugar
- 1/2 teaspoon fine sea salt
- 10 tablespoons (5 ounces or 145 grams) unsalted butter, cold is fine
- 3 large eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Slightly heaped 1/2 teaspoon baking powder
- 3/4 cup plus 2 tablespoons (115 grams) all-purpose flour
- 1/3 cup (40 grams) roasted, shelled, and unsalted pistachios (for glaze)
- 1/4 cup (50 grams) granulated sugar (for glaze)
- Finely grated zest and juice of 1 lemon (for glaze)
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Preparation
Step 1
Preheat your oven to 325 degrees F. Line the bottom and long sides of a loaf pan with a sling of parchment paper. Coat paper and exposed short sides of loaf pan with nonstick spray or butter.
Step 2
Using a food processor, grind pistachios, sugar, and salt together until as powdery as possible without turning it into a paste.
Step 3
Cut butter into small chunks and blend with pistachio mixture until it achieves a frosting-like consistency, smooth and shiny.
Step 4
Add eggs, one at time, blending briefly between each addition, and scrape down the sides as needed.
Step 5
Add milk and blend to combine.
Step 6
Add vanilla and almond extracts and baking powder, blending to fully combine.
Step 7
Add flour and pulse just until it disappears.
Step 8
Scrape batter into the prepared pan and smooth the top.
Step 9
Bake for 60 to 70 minutes. Check for doneness with a toothpick inserted into the center and near the top. If needed, bake an additional 10 minutes for the top to set.
Step 10
Let the cake cool in the pan on a rack for 10 to 15 minutes, then run a knife around the edges and transfer to a cooling rack until completely cooled.
Step 11
For the glaze: In a small saucepan, bring pistachios, sugar, lemon zest, and juice to a simmer and cook for 2 to 3 minutes. Pour over cooled cake.
Step 12
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Chef's notes
You can enhance the flavor by rubbing lemon or orange zest into the sugar. Rosewater is a popular addition to pistachio cakes.
If you don't have a food processor, begin with 140 grams pistachio meal or flour and softened butter, proceeding as with a traditional cake.
Baking time may vary based on your oven. Begin checking at 60 minutes, but it may take up to 80 minutes.
