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Pistachio Cake
I have made this pistachio cake at least a dozen times now, and each time I find myself reaching for it sooner than I should. The crumb is tender without being fragile—something that always surprises me given how much ground nuts go into the batter. I keep a loaf tin of it on hand through most seasons, slicing thin pieces to serve with morning coffee or as an after-dinner treat when there's nothing else in the house.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal later.
- Toast the pistachios in a dry skillet over medium heat for about 3-4 minutes until fragrant and slightly darkened. Let them cool completely before grinding to a fine powder in a food processor or coffee grinder.
- In a large bowl, cream together the butter and sugar using an electric mixer on medium-high speed for 4-5 minutes until light and fluffy. This step matters more than most people realize—it's what gives the cake its lift.
- Beat in the eggs one at a time, mixing well after each addition before adding the next. Add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, ground pistachios, and almond flour.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined—do not overmix. The batter should be thick but pourable.
- Pour into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached. If the top is browning too quickly after 40 minutes, tent loosely with foil.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- While the cake cools, make the frosting: beat together cream cheese and butter until smooth, then add confectioners' sugar, vanilla, and salt. Beat on high for 2-3 minutes until light and fluffy.
- Spread frosting over the cooled cake. Slice and serve.
Nutrition
Notes
The secret to getting the color right is using good pistachios rather than relying entirely on extract. I toast them briefly before grinding so their oil wakes up and gives the cake depth beyond what any food coloring can do. A little extra butter in the pan before pouring in the batter makes the top crust golden without over-browning—this is something I learned after burning a few batches trying to rush it.
I usually frost this with a simple cream cheese layer because the tang cuts through the richness of the nuts. It keeps well for three days covered, and actually tastes better on the second day once everything has settled together. If you're freezing slices, wrap them individually in foil first so they don't pick up freezer odors.
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