By Kittencalskitchen on November 03, 2005
Photo by MariaLuisa
Photo by MariaLuisa
"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!"
Serving Size: 1 (956 g)
Servings Per Recipe: 1
"Yum! This cake turned out fantastic! I prepared it as my husband's birthday cake... I had big shoes to fill since his grandmother's pistachio has been his life long favorite. Grandma is no longer with us and I do not have her recipe... :( I wanted to make a pistachio cake in remembrance of her, but knowing that I couldn't make HER cake I also wanted to be careful and put out a good product that would still honor her memory for his birthday... Success. He loved it! Everyone did... :D<br/><br/>I added a little flare to make it a true birthday cake and made some green (for pistachios)cream cheese frosting. And decorated it... This is a thin cake, it doesn't rise much... It has a fantastic texture. It would make a GREAT layer cake!!! I will be doing this next time. I intend to make two of them, frost and stack! ;)"
"So good! And made with real pistachios, not some pudding powder. The cardamom fit well with the nuts. It was so buttery and delicious. I made it in a layer cake with pistachio/almond ice cream and an almond flavored whipped cream icing. Because of the butter, it was a bit hard to cut when frozen, but it went well with the ice cream. I've also made it with just the almond whipped cream, served with ice cream on the side. It was much easier to eat."
"This is a real pistachio cake- that delivered the flavor I was looking for for sure. I made it with a white chocolate mousse filling and an almond butter cream and it was out of this world! I made it for a friend's bday and I got 3 orders for other cakes! Tender crumb, and very flavorful!"
"This is a delicious, buttery cake. When it came out of the oven, I was a tiny bit disappointed (it was pretty flat), but the flavor more than makes up for its humble appearance. I will definitely be making this again. I'm happy to have found a pistachio cake recipe that doesn't use instant pudding. Thanks!"