Description
A deliciously moist and creamy pistachio cake topped with a rich pistachio frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup milk
- 3 large eggs
- 1 cup crushed pistachios
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and almond extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the crushed pistachios gently.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with pistachio frosting and garnish with additional crushed pistachios if desired.
Notes
- For an extra nutty flavor, toast the pistachios before adding them to the batter.
- This cake can be made a day in advance and stored in the refrigerator.
- Pair with a cup of tea or coffee for a delightful treat.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg