Pistachio cake, there are cakes and then there are cakes with pistachios and a delicious icing on top. If you like a deliciously moist cake, full of flavour and pistachio, then this is the cake for you! It is even a good replacement for your go-to birthday cake, in case you are looking for something else.
The best pistachio recipes
As you might know, I love pistachios, so the recipe for a delicious pistachio cake had to be on the blog. Although I don’t yet have a ‘proper’ list of all my pistachio recipes, there are quite a few. It’s just such a delicious nut, especially in sweet recipes!
Pistachio takes the lead
You may remember my pistachio tiramisu? Yes, it’s really delicious, but this cake is also a really fan-tastic recipe with pistachios in the lead. I am sure you will make your loved ones, family or friends very happy with this pistachio cake and it is very easy to make.
Pistachio cake
This beautiful pistachio cake is incredibly smooth, fresh, nutty and sweet at the same time. A delicious balance that will make your cup of coffee or tea taste even better. Mix the ground pistachios into the dough and top with icing and coarsely chopped pistachios.
Homemade pistachio cake
This recipe is for the best pistachio cake in my humble opinion. It’s really delicious and full of flavour. For the wet ingredients we use; sunflower oil (neutral olive oil would work too), butter, eggs, whole milk, sour cream, egg and a little almond extract. The dry ingredients are; flour, starch, sugar and some lemon zest. And let’s not forget the most important ingredient: unsalted pistachios!
Easy pistachio cake recipe
As you know, I love accessible, simple recipes and this one falls into that category. The result is impressive and, of course, don’t forget the icing for the pistachio cake. We make it with icing sugar and whole milk, very simple and super tasty. So let’s get started! 😉
Tip: Use a good non-stick cake tin, or make sure you have baking paper and grease the tin a little. Greasing the tin will ensure that your baking paper sticks and stays in place + less chance of it sticking = win-win.
Ingredients
- 150 gram flour
- 30 gram cornstarch
- 100 gram pistachios (unsalted, coarsely ground)
- 200 gram granulated sugar
- 1 pinch salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 lemon (zested)
- 50 ml sunflower oil
- 50 gram butter (unsalted, at room temperature)
- 80 ml whole milk
- 125 gram sour cream
- 1 tsp almond flavouring extract
- 1 medium egg
- 150 gram icing sugar
- 20 ml whole milk
- 30 gram pistachios (unsalted, coarsely chopped)
Equipment
- 1 Food processor or hand mixer
- 1 Cake tin
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 170 degrees Celsius/340 Fahrenheit top and bottom heat.
- Place the flour, cornstarch, coarsely ground pistachios, granulated sugar, salt, baking soda, baking powder and lemon zest in a bowl and whisk to combine.
- Pour the sunflower oil, butter, milk, sour cream, almond flavouring and egg into another bowl and mix for 2 minutes with a hand mixer or electric mixer.
- Add the dry ingredients little by little and mix for a further 2 minutes.
- Grease a baking tin with nonstick cooking spray and/or line with greaseproof paper. Pour the mixture into the tin and place in the oven.
- Bake for 45 minutes, testing with a skewer – if it comes out clean, the cake is done.
- In the meantime, make the glaze. Sift the icing sugar into a bowl, add the milk and mix well.
- When the cake is ready, leave to cool for 20 minutes, then remove from the tin, pour the icing over the cake and garnish with the chopped pistachios.
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