Buttery Pistachio Cake

READY IN: 30mins




  • Set oven to 350 degrees (second-lowest oven rack).
  • 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.
  • Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
  • Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
  • In a cup whisk together the milk and vanilla.
  • 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!).
  • Add in eggs one at a time beating well after each addition.
  • Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
  • Transfer the batter into prepared baking dish.
  • Bake for about 20-22 minutes, or until cake tests done.
  • 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.
  • Serve warm or room temperature.