This light, slightly sweet Italian Pistachio Cake is excellent for dessert, brunch, or a lunchtime snack. It tastes well alone or with pistachio cream.
– ½ cup pistachios (80 grams)– 3 large egg– ¾ cup granulated sugar– ½ cup canola or vegetable oil– ⅓ cup milk (2% or whole)– 1 teaspoon vanilla– 1 cup all purpose flour, sifted (130 grams)– 2 teaspoons baking powder– ¼ teaspoon kosher salt– powdered sugar and crushed pistachios for topping (optional)
Ingredient
Direction
1
Warm the oven up to 350 degrees. Set aside a 9-inch round cake pan that has been greased and lined with parchment paper.
2
Grind the pistachios in a food processor with the blade tool until they look like coarse crumbs. Set them aside.
3
Mix egg, sugar, oil, milk, and vanilla in a large bowl. Mix the ingredients with an electric mixer or whisk until well combined.
4
Add flour, baking powder, and salt now. Mix no more. Normal for the batter to appear running. Mix in crushed peanuts.
5
Put cake batter in pan. Place on a preheated oven's middle rack. Bake the cake until a toothpick inserted in the middle comes out clean, 35–40 minutes.
6
Let the pan cool for 10 minutes. Remove it from the pan carefully and cool on a wire rack.
7
Before serving, place additional pistachios in a crumbly form on top of the cake.