Pistachios don't have a particularly strong flavor by themselves. But when pistachios are ground up and paired with vanilla and almond, the results are incredible.
This moist, tender pistachio cake skips the addition of boxed pudding mix. Instead, it lets real pistachios shine.
The secret is to finely grind the pistachios in a food processor, which adds great texture and flavor to the batter. The cake is made even better with the addition of sour cream for extra moisture.
Paired with a simple glaze, its sweet, nutty flavor makes it perfect for any occasion. Display it on your favorite cake stand and dish up a slice with tea or coffee.
Ingredients
Pistachio Cake
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1 1/2 cups granulated sugar
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1 1/2 cups all-purpose flour
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3/4 cup roasted, unshelled pistachios , plus additional for garnish
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1 tsp. baking powder
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1 tsp. baking soda
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1/2 tsp. table salt
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2 large eggs
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1/2 cup vegetable oil
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1 cup milk
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1 tsp. almond extract
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1 tsp. vanilla extract
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1/2 cup sour cream
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2 tsp. food coloring
Glaze
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3 cups powdered sugar
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1/4 cup milk
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1 tsp. almond extract
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1/2 tsp. vanilla extract
Directions
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Gather ingredients:
Preheat the oven to 350°F. Generously coat a 10-inch Bundt pan with baking spray. Gather your ingredients.
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Blitz pistachios:
Remove the pistachios from their shells and place in the bowl of a food processor. Pulse the pistachios until they are finely ground.
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Combine dry ingredients:
In a large bowl, whisk together the sugar, flour, ground pistachios, baking powder, baking soda, and salt.
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Add wet ingredients:
Using an electric mixer, mix in the eggs and oil until evenly combined.
Then, mix in the milk, almond extract, vanilla extract, and sour cream until smooth.
Mix in food coloring if desired.
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Bake:
Pour the batter into prepared Bundt pan.
Bake the pistachio cake for 38 to 40 minutes until a tester inserted in the middle comes out clean.
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Cool cake:
Once the cake has baked, remove it from the oven, and allow it to fully cool on a wire rack before removing the cake from the pan.
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Make glaze:
Whisk together the powdered sugar, milk, almond extract, and vanilla extract.
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Glaze the cake:
Once the cake has cooled, pour the glaze over the cake.
Garnish with additional chopped pistachios, if desired.
Nutrition Facts (per serving)
430 | Calories |
16g | Fat |
69g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 430 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 3g | 13% |
Cholesterol 38mg | 13% |
Sodium 303mg | 13% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 1g | 4% |
Total Sugars 54g | |
Protein 5g | |
Vitamin C 0mg | 2% |
Calcium 80mg | 6% |
Iron 1mg | 7% |
Potassium 159mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.