NONNA’S PISTACHIO CAKE (TORTA AL PISTACCHIO DELLA NONNA)

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.

Why you will love this recipe

• Rich nutty flavor: Ground pistachios give the cake a unique, earthy flavor.
• Easy to make: Requires minimal effort and simple pantry ingredients.
• Gluten-free option: Substitute whole wheat flour for your favorite gluten-free blend.
• Versatile: Can be used as a dessert, tea snack or celebration.

Servings: 12

Cooking Time:

• Preparation Time: 15 minutes
• Baking Time: 20–25 minutes
• Total Time: 40 minutes

INGREDIENTS:

• 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

METHOD:

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.

Set aside.

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!

Tips for success

• Pistachios: For best flavor, use unsalted, shelled pistachios. You can lightly toast them before grinding for a more intense nutty flavor.
• Consistency: Leave a few coarse pistachio pieces in the batter to add crunch.
• Baking time: check the cake at 20 minutes, as ovens may vary. Avoid overcooking to keep the cake moist.
• Frosting options: Replace the dusting of powdered sugar with a simple icing made with powdered sugar and milk or with cream cheese for a more mouthwatering finish.

Nutritional Facts (Per Serving)