Description
A rich and creamy pistachio cake that combines the nutty flavor of pistachios with a smooth cream filling, perfect for desserts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup shelled pistachios, finely ground
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- For the cream filling: 1 cup heavy cream, 1/2 cup powdered sugar, 1 tsp pistachio extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and ground pistachios.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For the filling: Whip the heavy cream, powdered sugar, and pistachio extract until stiff peaks form.
- Once the cake is cooled, slice it horizontally and spread the cream filling between the layers.
- Refrigerate for at least 1 hour before serving.
Notes
Ensure pistachios are finely ground for a smooth texture. This cake can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 7g