Italian Pistachio Cake Recipe:- When it comes to savouring the delightful flavours that Italy has to offer, there is no better way to do so than by indulging in this delectable Italian Pistachio Cake. In addition to having a soft crumb, this cake is bursting with the delightful flavour of pistachios, making it the ideal sweet treat for any occasion that you might be attending in the near future. You are bound to astonish your guests with this dish, regardless of whether you are having a dinner party or you simply have a need for a slice of something sweet. This recipe is sure to impress whatever you choose to serve your guests.
Italian Pistachio Cake Recipe
Ingredients
- 1 cup unsalted pistachios, shelled
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- Green food colouring (optional, for a more vibrant green colour)
Also see : Chicken Tortellini Soup Recipe
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a round cake pan measuring 9 inches in diameter, or line it with parchment paper. Put the pistachios in a food processor and pulse them until they are completely ground. Ensure that you do not overprocess them, as this could cause them to become a paste. The ground pistachios, flour, baking powder, and salt should be mixed together in a medium bowl using a whisk until they are thoroughly incorporated. Put aside for later.
Butter that has been softened and sugar should be creamed together in a separate big bowl until the mixture is frothy and light. Make sure to give the mixture a thorough pounding after each addition of the eggs. Extract of vanilla should be stirred in. Beginning and ending with the dry components, gradually add the dry ingredients to the wet ones, alternating with the milk. You should start with the dry ingredients. Continue to mix until everything is just mixed.
A strong green color can be achieved by adding a few drops of green food colouring, if that is what you wish. As soon as the cake pan has been prepped, pour the mixture into it and use a spatula to smooth up the top. In an oven that has been preheated, bake the cake for twenty-five to thirty minutes, or until a toothpick that has been inserted into the middle of the cake comes out clean. After removing the cake from the oven, allow it to cool for ten minutes in the pan before moving it to a wire rack to finish cooling entirely. After it has cooled, cut the Italian Pistachio Cake into slices and serve it.
Nutrition
- Serving Size: 1 slice (assuming 8 slices per cake)
- Calories: 350
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 95 mg
- Sodium: 230 mg
- Total Carbohydrates: 42 g
- Dietary Fiber: 2 g
- Sugars: 24 g
- Protein: 7 g
Tips
Before you begin grinding your pistachios, you . should make sure that they are both unsalted and shelled. Before incorporating the ground pistachios into the dry ingredients, you may choose to sift them in order to achieve a more refined consistency. If you want the flavour of pistachios to be more intense, you can add one teaspoon of pistachio extract to the batter.
Due to the fact that over mixing the batter might lead to a dense cake, it is important to avoid doing so. In order to avoid the cake from disintegrating, you should wait until it has completely cooled before slicing it.
FAQ
Q.1) Can I use salted pistachios for this recipe?
It is recommended that unsalted pistachios be used in order to maintain a level of saltiness in the cake. It is possible to ground pistachios that have merely been salted by first rinsing them under cold water and then completely drying them before grinding them.
Q.2) Can I make this cake ahead of time?
It is possible to bake the cake one day in advance, it is true. It should be stored at room temperature once it has been wrapped tightly in plastic wrap and allowed to cool. As an additional option, you can freeze the cake for up to a month. Before serving, allow it to defrost in the refrigerator for a whole night.
Q.3) Can I omit the food colouring?
Unquestionably! The use of food colouring is not required and is being done mostly for cosmetic reasons. In the absence of it, the cake will still have a great flavour.
Q.4) Can I use almond milk instead of whole milk?
However, if you would rather use almond milk instead of whole milk, you are free to do so. For the greatest possible outcomes, you should make sure that it is both unsweetened and flavourless.
Q.5) Can I make this cake gluten-free?
To answer your question, yes, you may use gluten-free all-purpose flour in place of ordinary flour in this recipe. In addition, check to see that none of the other components contain gluten.
