Pistachio Cake from Scratch

Total Time
1hr
Prep 20 mins
Cook 40 mins

A better pistachio cake, this one's made from scratch. A unique mixing method is employed that assures good results every time. This is very similar to my almond butter cake -- the addition of oil and the use of egg yolks make it a bit richer, but it's not dense as the additional dry ingredients in the pistachio pudding mix keep it light.

Ingredients Nutrition

Directions

  1. Combine eggs, extract and 1/4 of the sour cream in a small bowl.
  2. Cut butter into chunks.
  3. Put remaining sour cream in another small bowl with tablespoon of oil.
  4. allow all ingredients to come to room temperature while you prepare a 9-inch springform pan, line bottom with parchment, grease and flour.
  5. You can use a 9x2-inch round pan as well, but it will be a bit more difficult to unmold the cake.
  6. Toast pistachios in a 350 degree (f.) oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure Sift all dry ingredients into the work bowl of your mixer and mix on low speed for 30 seconds to combine.
  7. Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
  8. This will aerate the cake and give it structure.
  9. Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
  10. Scrape the bowl one last time and give it a couple pulses.
  11. Pour batter into prepared pan and bake at 350 degrees for 40-50 minutes, (rotate pan 180 degrees after 25 minutes) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
  12. Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.
  13. About 2 hours.
  14. It's delicious slightly warm with just a dusting of powdered sugar, topped with sweetened whipped cream or served with pistachio ice cream.
Most Helpful

5 5

This cake stays moist for a very long. Even aftwr three days it tasted like it was just made! I would gladly make it again.

3 5

Let me say first that I like this recipe and I will definitely try it again! But I have some, hopefully, constructive criticism: The instructions are a little lacking...both in order and completeness; but I got through it OK. Step 1 allowing for "approximately" 1/4 of the sour cream would keep from having to weigh half of a 1/3 cup, saying "and set aside" after steps 2 and 3 would help clarity, step 3 should be clear on which oil (or extract?) to use, steps 2 and 3 should be reversed, step 6 should be broken into two instructions, step 11 should state "Scrape batter out into prepared pan, level off with a spatula, and bake...", and there should be a preheat oven step. Note that the batter is very thick...it doesn't really "pour" out, you really have to scrape it out of the bowl and level it off as stated above (side note...the batter is DELICIOUS!) I took it out of my convection oven after 47 minutes...it seemed set (though I thought it might not be) but I was more worried about it getting too dry. A brown "crust" forms on the top and I was concerned it was getting too thick. About three minutes after I removed it, it fell pretty dramatically so I obviously removed it too quickly. When we cut it, it appeared to be cooked...just not set; another 4 - 6 minutes would have probably done it. I topped it off with a chocolate whipped cream and some remaining crushed pistachios...even though it was not done, it was delicious!! As I said...I will definitely try this again.

This "from scratch" is very good, however, it is not indicated on the recipe the cooking temperature. Consequently having set my convection oven at 325, I let it bake 60 minutes, and it still had not set. It fell a little, but was extremely tasty. A keeper