Buttery Pistachio Cake

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: 30 mins
• Yields: 1 (13x9-inch) cake

Ingredients

• 1  cup  shelled pistachios (heaping)
• 1  cup flour
• 2  teaspoons baking powder
• 1  teaspoon cardamom
• 1⁄4 teaspoon salt
• 1⁄2 cup full-fat milk
• 3⁄4 teaspoon vanilla
• 3⁄4 cup butter, softened (no substitutes!)
• 1 1⁄4 cups sugar (can use less)
• 3  large eggs

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.