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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you are using salted pistachios then omit the 1/4 teaspoons salt. This cake is even better if made a day ahead, cover and store at room temperature. You can also bake the cake in an 11 x 7-inch glass baking dish lined with parchment paper, and increase the cardamon slightly. Make this cake, it's buttery fantastic! 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 |
Directions:
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.
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