I have been so irregular on the blog that i dont even remember when the last new recipe was up. Weeks or months ago ? Its not that i have not been baking . I have. But i seem to be baking the tried and tested favourites instead of actually trying anything new.
And while this simple cake is not the best culinary experiment/ adventure by far . But it tasted really good and that’s what matters here on Flours and Frostings.
I don’t bake with nuts often but I do have another pistachio layer cake on the blog. Thats a foam style sponge made with pistachio paste. In this easy pista cake , i have ground up the pistachios along with flour. So the oils are not released and you have a fine mixture.
This easy pista cake is a solid recipe. It is nutty and delicious . Soft with a delicate crumb. You can eat it on its own or pair it with a chocolate or rose buttercream in a layer cake. Maybe a white chocolate frosting.
Easy pista cake (pistachio cake )
This easy pista cake is delicious and soft with a great nutty flavour from ground pistachios !
- 115 grams or 1/2 cup unsalted butter at room temperature
- 100 grams or 1/2 cup sugar
- 40 grams or 1/4 cup pistachios
- 90 grams or 3/4 cup all purpose flour ( maida)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoon milk at room temperature
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Preheat the oven to 180 C / 350 F
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Butter a 6 inch round pan and dust with flour. Line the bottom with parchment (optional)
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In a blender / food processor , put in the pistachios (without shell) , the flour and baking powder
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Process / grind to a fine powder . Keep aside.
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In a mixing bowl, beat the butter and sugar until light , creamy and fluffy
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Add the egg and vanilla .
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Beat well until well incorporated.
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Add the flour mixture . Beat at low speed until just combined.
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Add the milk and beat until smooth.
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Pour the thick batter into prepared pan and spread out evenly.
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Bake at 180 C/ 350 F for 40 to 45 minutes until the edges come away from the pan, the top springs back on touch and a skewer inserted in the centre comes out clean.
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Cool in pan for 5 minutes .
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Gently unmold and cool right side up on a wire rack.
The cake will stay good for 5 days in an airtight container.
You can add one or two drops of gel green colour to batter for a brighter green.
As its a tender cake, handle gently while unmoulding .
My measuring cup is 240 ml.
Next time you have a handful of pistachios left, do try out this recipe. You won’t regret it. I did miss out on the vibrant green colour of most pistachio cakes , but I try to avoid food colour when I can. And what it lacks in colour , this easy pista cake more than delivers in flavour !
Check out my YouTube video on how to make this cake : click here !
