Buttery Pistachio Cake
Indulge in the rich, nutty flavors of this Buttery Pistachio Cake, a dessert that strikes the perfect balance between elegance and comfort. This moist and tender cake features a decadent blend of creamy pistachio paste, aromatic vanilla, and buttery goodness, resulting in each bite being irresistibly flavorful. With chopped pistachios folded into the batter for a delightful crunch and a dusting of confectioners' sugar for a touch of sweetness, this cake is as visually appealing as it is delicious. Perfectly suited for celebrations, tea-time, or simply a sweet indulgence, this easy-to-follow recipe comes together in under an hour and serves a crowd of 10. Whether for its irresistible pistachio aroma or melt-in-your-mouth texture, this cake is destined to become a favorite in your baking repertoire.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 100 grams Pistachio paste
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 50 grams Chopped pistachios
- 125 milliliters Milk
- 2 tablespoons Confectioners' sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pistachio paste until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped pistachios gently using a spatula, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optionally dust the top with confectioners' sugar before serving.
Slice and enjoy your buttery pistachio cake!
Nutrition Facts
Calories |
3949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 454 mg | 152% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 420.1 g | 153% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 233.6 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 391 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
