Let them eat (pistachio) cake! Okay, I’m not Marie Antoinette and I don’t have a starving nation at my feet, but the joke was just too good to not make it, right? So, I am talking writing about this wonderful pistachio cake today. A moist cake, full of flavour and colour and, well, pistachios. What a fantastic kind of nut, isn’t it? Although I love it as a snack and I actually prefer pistachios to peanuts, I never thought about making a cake out of it. But, here I am, adding this delicious recipe to my portfolio.
I’m always a big fan of nut cakes, usually it’s walnut or a mixture with hazelnuts. There is just something about nut cakes, and with Christmas around the corner I nowadays spend my weekends in the kitchen, baking. Never been much of a baker, but I’m continuously learning at the moment. Especially since I have my KitchenAid! My family, friends and colleagues really benefit from that, hehe.
So, let’s get started.
- 230 g of butter
- 200 g of sugar
- 3 eggs
- 130 g of unsalted pistachios
- 130 g of ground almonds
- The juice and zest of an orange
- 100 g of flour
For the icing:
- 120 g of powdered sugar
- The juice of ½ lemon
- Pistachios for garnish
First, preheat your oven to 175°C (350°F). Next, line the bottom of a spring-form pan with baking paper. If you didn’t find already ground pistachios, use food processor to grind them.
In a next step, add butter and sugar to a bowl and use an electric mixer to cream until light and fluffy. While mixing, add the eggs one at a time. Now add the pistachios and the almonds, then the orange juice and the orange zest. By help of a spatula, carefully fold in the flour. Don’t overmix!
Now fill your delicious pistachio mixture into the spring-form pan and bake it for about 40 minutes. Then lightly cover the top of the pan with aluminium foil and continue baking for another 10 minutes. Use a toothpick to see if the cake’s done. Let the cake cool in the pan.
While letting the cake cool, make the icing. Mix the powdered sugar with the lemon juice in a small bowl, then spread it over the cake. Decorate with some pistachios and let the icing set for about 30 minutes before serving the cake.
And that’s it! I cannot believe how moist this cake is. Actually it’s so moist that it dripped from the spring-form pan and I had to clean my oven afterwards. But that’s worth it for such a delicious pistachio cake! It’s just the right mixture of the nutty pistachio flavour and the fruity hints of orange and lemon. Maybe next time I’ll try to make it in a box pan like my delicious carrot cake…How do you like it?