A sinfully delicious rich cake. Though I don't fancy pistachio at all, I just loved the heady combination of Pistachio and citrus.
While searching for the perfect recipe of a Pistachio cake , I came across Rachel Allen's recipe. I tweaked it a little after having taken inputs from other recipes The original recipe is here
Please reads the notes at the end of the recipe carefully before starting.
Pistachios 150 gms/ 1 cup
All purpose flour. 225 gms
Baking powder 1 tsp
Butter 100 gms , at room temp.
Oil. 2 tbsp
Castor sugar. 150 gms
Granulated sugar 75 gms
Milk. 100 ml
Orange zest. 2 tsp
Lemon zest. 1 tsp
- Grease a 9 by 5 inch loaf tin and line with parchment paper.
- Coarsely grind pistachio in a food processor. Keep larger pieces (25gms) aside and tip rest in a bowl.
- Sift All Purpose flour and baking powder over the ground pistachios. Mix well.
- Beat butter till light . Add sugar and oil and beat well till light and fluffy.
- Add eggs one by one and beat well after each addition.
- Add zest and beat.
- Lightly fold in the dry ingredients and milk alternately in three installments.
- Pour the batter in the prepared tin and smooth-en the surface with a spatula.
- Sprinkle the remaining pistachio on top.
- Bake in a pre heated oven at 180 degrees Celsius for 40 min. or till done. Do the skewer test to check doneness .
- Let the cake rest in the pan for five min and then carefully take it out .
- Cool it on a wire rack.
- Slice and serve after it has completely cooled.
- All ingredients should be at room temperature .
- I felt the batter was a little more for the loaf tin, so i prepared four mini cup cake moulds with the extra batter. But the cake didn't rise like most cakes, so next time I'll bake the entire batter in the loaf tin.
- I used a mixture of salted and unsalted pistachio because I have whole load of salted pistachio in my pantry. Simply rub the salted pistachio in a kitchen towel. This will reduce the salt.
- The original recipe has only castor sugar but I have used a mix of both castor and fine granulated.
- There is no oil in the original recipe but while beating butter and sugar I felt the mixture was quite dry so I added 2 tbsp oil.
- While adding eggs the batter might curdle a bit but don't worry and proceed further.
- The original recipe also has a glaze. It makes the cake soggy which none of us like at home. Hence I am not mentioning it here.
- It's wonderful as it is with tea or coffee.
- If serving as a dessert , you can also serve it with whipped cream.