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Indian Recipes : Pistachio Cake Recipe
Pistachio Cake is a quick, easy and delicious recipe from the American cuisine. Learn how to make/prepare Pistachio Cake by following this easy recipe.

Pistachio Cake Recipe
Preparation Time
15 Minutes
Cooking Time
30 Minutes
Recipe Type
Non Veg.
Serves 12
479 cal per serving

• 3 large Eggs
• 1 cup All-purpose Flour
• ¾ cup (4 ounces) Natural Pistachios, shelled
• 2 tsp Baking Powder
• 1 tsp Ground Cardamom
• ½ cup Whole Milk
• ¼ tsp Vanilla
• ¼ tsp Salt
• 1½ sticks (¾ cup) Unsalted Butter, softened
• 1 cup Sugar
How to make Pistachio Cake:
You should omit the ¼ teaspoon salt from the ingredient list when using salted pistachios.
Preheat oven to 350°F
Butter a 13- by 9-inch metal cake pan, then line bottom with wax paper. Butter paper and dust pan with some flour, knocking out excess.
Pulse pistachios in a food processor until it gets finely ground (you shouldn’t make it a paste)
Add one cup flour, baking powder, cardamom, and salt and pulse once or twice to mix
Combine milk and vanilla in a measuring cup
Beat butter and sugar in a large bowl with an electric mixer until it gets pale and fluffy
Add eggs one at a time, beating well after each addition
Add pistachio flour and milk alternately in batches, beginning and ending with flour, and mix at a very low speed until it gets combined.
Spread batter evenly in cake pan and bake in middle of the oven until a tester comes out clean, about 20 minutes.
Cool it in pan on a rack for 10 minutes, then run a thin knife around sides of cake and invert onto rack.
Now, You should remove paper and reinvert cake onto a platter. Cut it into squares and serve warm or at room temperature.
Cake can be made one day ahead. Cool it completely and keep, covered, at room temperature.

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