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🍰 Moist Pistachio Cake Recipe
⭐ Ingredients:
Dry Ingredients:
- 1½ cups (180g) all-purpose flour
- ½ cup (60g) finely ground pistachio kernels
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 1 cup (200g) sugar
- 3 large eggs
- ½ cup (120ml) milk or buttermilk
- ¼ cup (60ml) plain yogurt or sour cream
- 1 tsp vanilla extract
- ¼–½ cup pistachio paste (optional, for more flavor and color)
Optional Toppings:
- Chopped pistachios
- Cream cheese or whipped frosting
- Rose petals or a dusting of powdered sugar
👩🍳 Instructions:
1. Prep the oven and pan
- Preheat your oven to 170°C (340°F).
- Grease and flour a 9-inch round or loaf pan, or line with parchment paper.
2. Mix dry ingredients
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
3. Cream butter and sugar
- In a large bowl, beat butter, oil, and sugar until light and fluffy (about 2–3 minutes).
4. Add eggs and wet ingredients
- Add eggs one at a time, beating after each.
- Mix in yogurt, milk, vanilla, and pistachio paste (if using).
5. Combine wet and dry
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Do not overmix.
6. Bake
- Pour the batter into the prepared pan.
- Bake for 35–45 minutes, or until a toothpick comes out clean from the center.
7. Cool and decorate
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
- Frost or dust with sugar, and sprinkle with crushed pistachios if desired.
📝 Tips:
- For a gluten-free version, replace flour with almond flour or a gluten-free blend.
- Add a hint of cardamom or rosewater for a Middle Eastern twist.
- Can be used as layers in a pistachio cream cake with mascarpone or whipped ganache.
