Pistachio Cake

From a visit to my dentist telling me not to eat nuts even Pistachios, which are my favourtie came this cake. If I can’t eat the nut in it’s original form to save my teeth from further damage caused by age, etc., I should be able to eat some form of it, right?

ABSOLUTELY! I just needed to get myself a cheap food mill or coffee bean grinder. This would be a much better gadget to use in place of a big capacity food processor or a mini food processor. Why? It was made to grind whole grains into a pulp or flour in less time, especially if you are not going industrial and making huge quantities unless you are running a business that uses vast quantities of pistachio flour or others.

Back to our cake, this recipe is a copy of my Almond Cake just changing to the use of ground pistachios versus ground almonds.

Pistachio Cake

Servings: 6
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Ingredients:

125g (1/2 cup) unsalted butter, softened at room temperature Pistachio Cake

2/3 cups sugar

3 eggs

1 cup shelled pistachios

1/2 cup plain (all-purpose) flour

1 teaspoon lemon or vanilla essence

zest of one (1) orange

chopped pistachios for decoration

icing sugar (about 1/2-1 teaspoon) for dusting

Method:

Grind the pistachios in the food mill till almost finely ground, it’s fine if some bits are bigger.
Leave aside 1 tablespoon of the ground pistachios for the decoration or you can chopped up a few pistachios later.
Beat the butter & sugar till light & creamy
Add lemon essence & orange zest and beat to mix.
Add eggs, one at a time, till it comes together.
Stir in the ground pistachios & flour, in parts & fold to mix into the batter.
Pour into a greased & lined 6″ deep cake tin for a higher cake.
Bake in a preheated oven, 180ºC (375ºF) for about 30-45 minutes depending on the size of cake tin you have used.
Check if cake is done – skewer in & out is clean, your cake is done or if the cake leaves the sides of the cake tin, it’s done.
Allow to cool completely on a wire rack. First, you have to turn the cake out of the tin, remove any parchment or baking paper that you may have used.
Once cool, dust the icing sugar (best is with a sieve) and top with the chopped pistachios.