Italian Pistachio Cake Recipe (Torta al Pistacchio)

Italian Pistachio Cake, known as “torta al pistacchio” is a simple and flavorful cake made with crushed pistachios. This Italian cake recipe comes together fast, is made with just few ingredients, and is perfect for any occasion. 

If you love the crunch and flavor of pistachios, you’re going to love this simple and delicious Italian Pistachio Cake. Made with diced pistachios and a simple batter, this recipe is a great as a dessert, special occasions, or midday treat! 

For more easy Italian cake recipes be sure to try this Orange Ricotta Cake or my Italian Walnut Cake recipe. If you love the flavors of pistachios, don’t miss Italian Pistachio Cookies or the classic Torrone Candy filled with pistachios and almonds. 

You’ll Love Pistachio Cake! 

If you love the flavors of pistachios, then you need to make this simple and delicious Italian Pistachio Cake recipe! This one-layer easy pistachio cake recipe comes together quick and has the most amazing flavor and texture. 

Made with just a few ingredients, this simple dessert comes together fast and stays moist for days. This subtly sweet cake is great for a light dessert, snack, or even breakfast treat. 

This torta al pistacchio is flavored with crushed real pistachios, rather than extracts. This helps the flavors and textures of the pistachios shine though. 

You’re going to love how light, fluffy, and moist this cake is. Top with more pistachio nuts or even pistachio cream, and it’s the perfect treat for the pistachio lover in your life. 

So, if you enjoy the flavors and texture of pistachios, be sure to give this cake a try. You’re going to love it! 

Ingredients

• Flour: here you will need standard all purpose flour. Be sure to sift the plain flour before using to keep the cake light and fluffy. 
• Baking Powder: make sure you are using baking powder and not baking soda. 
• Salt: a little bit of kosher salt works if you have it. 
• Vanilla: vanilla extract will help sweeten the cake without undermining the pistachio flavor. 
• Eggs: you will need three large eggs. 

• Pistachios: use shelled roasted pistachios. Salted or unsalted pistachios work. You’ll need extra for topping the cake. 
• Milk: I use either 2% or whole milk whenever I bake. 
• Oil: use a neutral-flavored oil such as canola oil or vegetable oil. Olive oil can be used but it will overpower the delicate flavor of the cake. 
• Powdered Sugar: a bit of icing sugar is a great way to finish off your Italian Pistachio Cake. 

How to Make Italian Pistachio Cake

Italian Pistachio Cake, or “torta al pistacchio” is a simple and delicious cake that takes just minutes to put together. You can make this in a 9-inch round cake pan, 9×9 baking pan, or even a bundt pan.

Start by greasing your pan with nonstick spray and lining the bottom with parchment paper. Preheat oven to 350 degrees and position oven rack to the middle of the oven. 

Step 1: grind pistachios

In a food processor fitted with the blade attachment, add in the shelled pistachios. Pulse the pistachio mixture until it resembles a texture similar to coarse sand. 

Be careful not to over mix or you could end up with pistachio butter. 

Step 2: whisk together wet ingredients

In a large bowl or the bowl of a stand mixer, combine the eggs, sugar, oil, milk, and vanilla. Use a hand mixer or electric mixer and beat together on low speed until well combined. 

Step 3: add in dry ingredients

Use a fine mesh sieve to sift the flour and baking powder into the batter. Add in the salt and ground pistachios and stir to combine until you get a slightly thin cake batter. 

Pour batter into your prepared pan. 

Step 4: bake and decorate

Bake for about 35-40 minutes or until a toothpick inserted in the cake comes out clean. Let the cake cool on a wire rack for 10 minutes, then remove from pan and let cool completely. 

Once the cake has cooled, you can transfer to a serving plate and decorate the top of the cake with a sprinkle of powdered sugar and more chopped pistachios. Serve as is or with a cup of hot coffee or espresso. 

Recipe Tips

• Use a food processor to grind the pistachios. You could also do this in a blender. 
• The batter will appear runny. This is normal and the cake will set perfectly once baked. 
• You can get extra pistachio flavor by drizzling the cooled cake with pistachio cream before serving. 
• Store leftover Italian Pistachio Cake in an airtight container at room temperature for up to three days. You can also refrigerate for up to a week or freeze for up to a month. 

How to serve Italian Pistachio Cake?

Classic Torta al Pistacchio is excellent served on its own or with a sprinkle of powdered sugar on top. To get extra pistachio flavor you can add a scoop of pistachio ice cream, a drizzle of pistachio cream, or serve it alongside pistachio pudding. 

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