BUTTERY PISTACHIO CAKE
If you are using salted pistachios then omit the 1/4 teaspoons salt. This cake is even better if made a day ahead, cover and store at room temperature. You can also bake the cake in an 11 x 7-inch glass baking dish lined with parchment paper, and increase the cardamon slightly. Make this cake, it's buttery fantastic!
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 1 (13x9-inch) cake
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 3643.4, Fat 213.5, SaturatedFat 101.5, Cholesterol 936.2, Sodium 2795.4, Carbohydrate 390.2, Fiber 16.6, Sugar 266.5, Protein 62.2
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