Italian Pistachio Cake

Italian Pistachio Cake is a light and delicate cake that's subtly sweet and perfect for dessert, breakfast, or a midday snack. Delicious on its own or with a drizzle of pistachio cream.

Course Dessert

Cuisine Italian

Keyword Pistacho Cake

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 221kcal

Author Angela Allison

Equipment

food processor with blade attachment
9-inch round baking pan

Ingredients

½ cup pistachios (80 grams)
3 large eggs
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)

Instructions

Preheat oven to 350 degrees. Grease a 9-inch round cake pan and line the bottom with parchment paper; set aside.
In a food processor fitted with the blade attachment, grind the pistachios until they resemble a coarse crumb, set aside.
In a large mixing bowl, combine the egg, sugar, oil, milk, and vanilla. Use a whisk or electric mixer to mix the ingredients until well combined.
Add in the sifted flour, baking powder, and salt. Mix until just combined. The batter will seem runny, this is normal. Stir in the crushed pistachios.
Pour the cake batter into the prepared pan. Place on the center baking rack in your preheated oven. Bake for about 35-40 or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Then, carefully remove from pan and let cool on a wire rack completely.
When ready to serve, dust the top of the cake with powdered sugar and sprinkle with more crushed pistachios.

Notes

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 a 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.

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