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Buttery Pistachio Cake

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“If you are using salted pistachios then omit the 1/4 teaspoons salt. This cake is even better if made a day ahead, cover and store at room temperature. You can also bake the cake in an 11 x 7-inch glass baking dish lined with parchment paper, and increase the cardamon slightly. Make this cake, it's buttery fantastic!”
READY IN:
30mins
YIELD:
1 (13x9-inch) cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees (second-lowest oven rack).
  2. Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
  3. Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
  4. Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
  5. In a cup whisk together the milk and vanilla.
  6. In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
  7. Add in eggs one at a time beating well after each addition.
  8. Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
  9. Transfer the batter into prepared baking dish.
  10. Bake for about 20-22 minutes, or until cake tests done.
  11. Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
  12. Serve warm or room temperature.

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