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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pistachio Cake Recipe

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This recipe for Pistachio Cake is from Lynn's Family Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. shelled raw pistachios
3/4 c. unsalted butter, softened
2 tsps. baking powder
3 large eggs
1 c. flour
1/4 tsp. vanilla extract
1 tsp. ground cardamom
1/4 tsp. salt
1 c. sugar
1/2 c. milk
Directions:
Directions:
Preheat oven to 350º. Grease a 9" x 13" metal cake pan, then line bottom with parchment paper. Butter and flour paper, shaking out excess flour.

Pulse pistachios in food processor until finely ground, taking care not to process into a paste. Add 1 c. flour, baking powder, cardamom and salt and pulse once or twice to mix.

Combine milk and vanilla in a measuring cup.

Beat together butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Alternately, add pistachio flour and milk in batches, starting and ending with the flour, mixing at low speed until just combined.

Spread batter evenly in cake pan and bake in middle of the oven until a tester comes out clean, 30 to 40 minutes. Cool in pan on a rack for about 10 minutes, then run a knife around sides of cake and invert onto rack, remove paper, and invert onto a platter. Cut into squares and serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 minutes, plus baking time
Personal Notes:
Personal Notes:
I often cut this recipe in 1/2, and bake in an 8" square pan, baking for about 1/2 hour, as it is a big cake.

 

 

 

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