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Pistachio cake

Pistachio cake

Pistachio cake. If you like a deliciously moist cake, full of flavour and pistachio, then this is the cake for you! Easy to make and a crowd pleaser!
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US customary - Metric
Preparation10 minutes
Cook time45 minutes
Total time55 minutes
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Ingredients

10 portions
For the cake
  • 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
For the glaze
  • 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.
Nutrition information per portion
Calories: 393kcal | Carbohydrates: 55g | Proteins: 6g | Fats: 18g | Saturated fats: 5g

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