Pistachio Cake Recipe From Scratch
This easy Pistachio Cake recipe from scratch requires just 10 minutes preparation time and 10 ingredients. Made with freshly ground pistachios. No artificial colors nor cake mix involved. Added sour cream makes the Pistachio Cake super moist and soft. Unbelievably easy to make.
Servings: 12 servings
Calories: 274kcal
Ingredients
- 1 cup pistachios, roasted, shelled, unsalted (130g)
- 1 cup all-purpose flour (120g)
- 1 + ½ tsp baking powder
- ½ tsp salt
- ½ cup butter, softened (113g)
- ¾ cup granulated white sugar (150g)
- 3 large eggs
- ¼ cup sour cream (60g)
- 2 vanilla beans* (or 2 tsp vanilla extract)
- ½ cup milk (120ml)
OPTIONAL: orange pistachio syrup
- ⅓ cup pistachios, roasted, shelled, salted (43g)
- ¼ cup granulated white sugar (50g)
- 1 large orange - zest and juice
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper. Set aside.
- Place pistachios in a food processor and pulse into fine crumbs. Don't grind too long. Otherwise, it turns into a paste. Transfer to a bowl and add flour, baking powder, and salt. Stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Add sour cream and vanilla* and stir to combine. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined.
- Transfer to the prepared baking pan and bake for about 25-28 minutes or until a toothpick in the center comes out clean. Let cool in pan for 20 minutes. Then transfer to a wire rack to let cool completely.
- Orange pistachio syrup (OPTIONAL): In a medium saucepan over medium-low heat, cook pistachios, sugar, orange juice, and orange zest until sugar is completely dissolved and syrup coats the back of a spoon, about 3-4 minutes.
- Pour syrup over cooled cake slices just before serving. Store leftover cake in an airtight container at room temperature up to 2 days. Reheat leftover syrup to liquefy again, if necessary.
Video
Notes
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
RECOMMENDATION
- Read the blog post for additional information on how to make, store, and freeze the cake, how to convert it into muffins, and which frosting goes with it. Find here a recipe for chocolate cream cheese frosting.
- Watch step-by-step photos to see the required consistency in every step.
- Watch the 32-seconds recipe video to see the whole process of making this recipe.
Nutrition
Calories: 274kcal