Pistachio Tea Cake
Delight your taste buds with this elegant Pistachio Tea Cake, a perfectly moist and subtly nutty treat that pairs beautifully with a warm cup of tea or coffee. Featuring the richness of creamy butter, the gentle crunch of ground pistachios, and a light hint of vanilla, this loaf cake is both sophisticated and comforting. Topped with vibrant shelled pistachios for a pop of color and an optional dusting of powdered sugar, it’s as visually stunning as it is delicious. Quick to prepare with only 15 minutes of hands-on time, this recipe combines simple pantry staples with premium ingredients for a memorable dessert or snack. Ideal for afternoon tea gatherings, brunch spreads, or as a homemade gift, this Pistachio Tea Cake is sure to impress!
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Recipe Information
Ingredients
- 170 g Unsalted butter
- 200 g Granulated sugar
- 3 pieces Large eggs
- 120 ml Milk
- 1 tsp Vanilla extract
- 190 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 100 g Ground pistachios
- 30 g Shelled pistachios (for topping)
- 15 g Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan. Line the pan with parchment paper for easy removal.
Cream the butter and granulated sugar in a large mixing bowl using a hand or stand mixer at medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the milk and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in two batches, mixing gently on low speed until just combined.
Fold in the ground pistachios with a spatula until evenly distributed, being careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with the back of a spoon or spatula.
Scatter the shelled pistachios over the top of the batter for decoration.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired, slice, and serve. Enjoy your Pistachio Tea Cake with a hot cup of your favorite tea!
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 408.8 g | 149% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 231.3 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 441 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1999 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.
