Ingredients for Buttery Pistachio Cake
- Pistachios
- 1 cup (125g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt (omit if using salted pistachios)
- Full Fat Milk
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
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How to Make Buttery Pistachio Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan. Line the bottom with parchment paper, leaving an overhang on the sides to help lift the cake later.
- In a food processor, finely grind 1 cup shelled pistachios (about 150g).
- In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cardamom, and 1/4 teaspoon salt (omit if using salted pistachios).
- Add the ground pistachios to the dry ingredients and pulse 1-2 times to combine.
- In a small bowl, whisk together 1/2 cup (120ml) milk and 1 teaspoon vanilla extract.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups (300g) granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients and the milk mixture to the wet ingredients, alternating between the two and mixing on low speed until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges to loosen.
- Invert the cake onto a wire rack to cool completely. (Alternatively, you can carefully slice the cake from the pan.)
- Serve at room temperature or slightly warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
1065g
Fat
507g
Carbs
130g
