Pistachio Cake from Scratch 🎂
Introduction:
Indulge in the delightful aroma and taste of a homemade Pistachio Cake made entirely from scratch! This recipe promises a moist and flavorful cake, thanks to a unique mixing method that ensures perfect results every time. Similar to an almond butter cake, this pistachio version boasts richness from the addition of oil and egg yolks, while the inclusion of pistachio pudding mix keeps it light and airy.
Overview:
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 8
- Yield: 1 cake
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Eggs |
| 2/3 cup | Sour cream |
| 1 tsp | Pure vanilla extract |
| 1 2/3 cup | Cake flour |
| 1/3 cup | Roasted pistachios |
| 1 | Box Jell-O instant pistachio pudding mix |
| 1 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1/2 tsp | Salt |
| 1/2 cup | Unsalted butter |
| 1/2 cup | Walnut oil |
| 1/2 cup | Olive oil |
Instructions:
-
Prepare Ingredients: In a small bowl, combine eggs, vanilla extract, and 1/4 of the sour cream. Cut butter into chunks. In another small bowl, mix the remaining sour cream with a tablespoon of oil. Allow all ingredients to reach room temperature while preparing a 9-inch springform pan. Line the bottom with parchment paper, grease, and flour. (You can use a 9×2-inch round pan as an alternative.)
-
-
Toast Pistachios: Preheat the oven to 350°F (175°C). Toast the pistachios in the oven for 7-8 minutes, then allow them to cool. Once cooled, grind them finely. (Pro tip: Use a bag and rolling pin for easy grinding.)
-
Combine Dry Ingredients: In the bowl of a mixer, sift together the cake flour, pistachio pudding mix, baking powder, baking soda, and salt. Mix on low speed for 30 seconds to ensure even distribution.
-
Mix Wet Ingredients: Add the softened butter and sour cream to the dry ingredients. Mix on low speed until combined. Scrape the bowl, then beat on medium speed (or medium-high for a hand mixer) for 90 seconds. This step aerates the cake and gives it structure.
-
Incorporate Egg Mixture: Scrape down the bowl and, in two additions, add the egg mixture, beating for 20 seconds after each addition. Give the bowl a final scrape, then pulse the mixture a couple of times to ensure everything is well combined.
-
Bake the Cake: Pour the batter into the prepared pan and bake at 350°F (175°C) for 40-50 minutes. Rotate the pan 180 degrees after 25 minutes to ensure even baking. The cake is done when a toothpick inserted into the center comes out clean, and the top of the cake springs back when lightly pressed.
-
Cool and Serve: Remove the cake from the oven and let it cool on a rack for 10 minutes. Then, remove the sides of the pan and allow the cake to cool completely to room temperature, about 2 hours.
-
Enjoy: Serve the delicious pistachio cake slightly warm with a dusting of powdered sugar, topped with sweetened whipped cream, or alongside a scoop of pistachio ice cream. Each bite is a heavenly combination of nutty flavors and moist cake goodness!
Nutritional Information (Per Serving):
- Calories: 470.3
- Fat: 27.3g
- Saturated Fat: 15g
- Cholesterol: 211.6mg
- Sodium: 286.8mg
- Carbohydrates: 50.3g
- Fiber: 1g
- Sugar: 25.9g
- Protein: 6.2g
Conclusion:
With its tantalizing blend of flavors and airy texture, this Pistachio Cake from scratch is sure to become a favorite dessert for any occasion. Treat yourself and your loved ones to a slice of homemade goodness that’s both satisfying and irresistible!
