Buttery Pistachio Cake Recipe

Name: Buttery Pistachio Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shelled pistachios (heaping); 1 cup flour; 2 teaspoons baking powder; 1 teaspoon cardamom; 1/4 teaspoon salt; 1/2 cup full-fat milk; 3/4 teaspoon vanilla; 3/4 cup butter, softened (no substitutes!); 1 1/4 cups sugar (can use less); 3 large eggs

Servings: persons

1 cup shelled pistachios (heaping)
1 cup flour
2 teaspoons baking powder
1 teaspoon cardamom
1/4 teaspoon salt
1/2 cup full-fat milk
3/4 teaspoon vanilla
3/4 cup butter, softened (no substitutes!)
1 1/4 cups sugar (can use less)
3 large eggs

1
Set oven to 350 degrees (second-lowest oven rack).
2
Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
3
Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
4
Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
5
In a cup whisk together the milk and vanilla.
6
In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
7
Add in eggs one at a time beating well after each addition.
8
Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
9
Transfer the batter into prepared baking dish.
10
Bake for about 20-22 minutes, or until cake tests done.
11
Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
12
Serve warm or room temperature.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup shelled pistachios (heaping), 1 cup flour, 2 teaspoons baking powder, 1 teaspoon cardamom, and more.

Yes, Buttery Pistachio Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttery Pistachio Cake

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