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

Ingredients:

125g (1/2 cup) unsalted butter, softened at room temperaturePistachio 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.Pistachio cake slice

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