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Pista Cake

Total votes: 1160
Pista Cake

Eggs 3
All-purpose Flour 1 cup
Natural Pistachios, shelled ¾ cup
Baking Powder 2 tsp
Ground Cardamom 1 tsp
Whole Milk ½ cup
Vanilla ¼ tsp
Salt ¼ tsp
Unsalted Butter, softened ¾ cup
Sugar 1 cup


1. Preheat oven to 350°F
2. Butter metal cake pan, then line bottom with wax paper. Butter paper and dust pan with some flour, knocking out excess.
3. Pulse pistachios in a food processor until it gets finely ground.
4. Add one cup flour, baking powder, cardamom, and salt and pulse once or twice to mix.
5. Combine milk and vanilla in a measuring cup.
6. Beat butter and sugar in a large bowl with an electric mixer until it gets pale and fluffy.
7. Add eggs one at a time, beating well after each addition.
8. Add pistachio flour and milk alternately in batches, beginning and ending with flour, and mix at a very low speed until it gets combined.
9. Spread batter evenly in cake pan and bake in middle of the oven until a tester comes out clean, about 20 minutes.
10.Cool it in pan on a rack for 10 minutes, then run a thin knife around sides of cake and invert onto rack.
11.Now, You should remove paper and reinvert cake onto a platter. Cut it into squares and serve warm or at room temperature.
12. Cool it completely and keep, covered, at room temperature.

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