Indulge in the delicate and irresistible flavor of our Soft Pistachio Cake, a delightful treat that's surprisingly easy to make. This recipe delivers a moist, tender crumb infused with the bright, nutty essence of pistachios, creating a cake that's both sophisticated and satisfying. Forget complicated baking techniques and lengthy preparation times; this recipe is designed for even the busiest bakers, promising a delicious outcome with minimal effort. The vibrant green hue of the cake is as captivating as its taste, making it perfect for any occasion, from a casual afternoon tea to a celebratory gathering.
Ready to bake this exquisite cake? This simple, step-by-step guide will walk you through the entire process, from preparing the ingredients to achieving the perfect, fluffy texture. We'll cover everything you need to know to create a show-stopping pistachio cake that will impress your family and friends, leaving them wanting more. Let's get started!
Tools Needed
- Electric whisk
- Mixing bowls
- Oven
Ingredients
- Eggs: 4 medium
- Sugar: 150g
- Sunflower seed oil: 140g
- Flour: 150g
- Milk: 120g
- Pistachio flour: 70g
- Salt: a pinch
- Vanilla extract: 1 teaspoon
- Baking powder: 1 sachet
- Pistachio cream
- Chopped pistachios
- Whole pistachios
- Icing sugar
Step-by-Step Instructions
Step 1. Creaming and Wet Ingredients
- Work 4 medium eggs with an electric whisk together with 150g of sugar until light and slightly swollen.
- Add 140g of sunflower seed oil and incorporate.
Step 2. Dry Ingredients and Combining
- Gradually add 150g of sifted flour, alternating with 120g of milk. Ensure both eggs and milk are at room temperature.
- Add 70g of pistachio flour (or finely chopped pistachios).
- Incorporate a pinch of salt, 1 teaspoon of vanilla extract, and a sachet of sifted baking powder.
Step 3. Baking
- Bake in a preheated oven at 190°C for about 35 minutes.
Step 4. Decoration
- Once cooled, decorate with pistachio cream, chopped pistachios, whole pistachios, and icing sugar (optional).
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- If using whole pistachios, chop them finely, being careful not to overheat them.
- Good quality pistachio flour will result in a more fragrant and tasty cake.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 60-70g
- Protein: 10-15g
FAQs
1. Can I use store-bought pistachio paste instead of making my own?
Yes! Store-bought pistachio paste is a great time-saver. Just be sure to check the ingredients and choose a high-quality paste for the best flavor.
2. What can I substitute for the almond flour?
For a gluten-free option, you can try substituting with another nut flour, like hazelnut or pecan flour. The texture might be slightly different.
3. How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This Soft Pistachio Cake recipe proves that delicious doesn't have to be difficult. With minimal ingredients and even less time, you can enjoy a truly delightful treat. So, gather your ingredients, and get ready to experience the magic of this quick and easy cake!