Pistachio cake is a delicious cake made with pistachios.
Typical of the Sicilian territory, specifically Bronte.
A cake with a unique flavor, soft and mouthwatering that lends itself very well to being stuffed.
Excellent filled with Nutella or pistachio cream.
Garnish to taste with pistachio flour or chocolate frosting.
An absolute must-try pistachio dessert.
- 1 1/4 cup pistachios
- 3 eggs
- 1/2 cup of sugar
- 1/3 cup butter, melted and cooled
- 1/2 cup of all purpose flour (or gluten free flour)
- 1/2 teaspoon baking powder
Preheat oven to 320 F and line a 8 inch round cake tin.
Place the pistachio nuts in a food processor and pulse until you reach a fine powder.
Don’t worry if there are still a few lumpy bits and be careful not to pulse until the pistachios turn into nut butter.
Using a stand/hand mixer, beat the eggs and sugar together until light and fluffy (about 2-3 minutes).
With the mixer still on, gradually add the melted butter and mix until just combined.
Sift the plain flour and baking powder into the bowl and using a spoon, fold to combine.
Add the pistachio flour and continue to fold until well incorporated.
Pour the mixture into the prepared cake pan and bake for 20-25 minutes or until the cake has come away from the sides of the cake tin and a cake skewer comes out clean.
Leave to cool in cake tin for 5 minutes before inverting onto a cooling rack.
Once completely cool, dust with icing sugar.
Pistachio cake is now ready to be served!
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