Moist Pistachio Cake
A delightful moist cake infused with ground pistachios, topped with creamy frosting, perfect for any occasion.
Ingredients
For the cake
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1.5 cups granulated sugar White sugar works best.
- 4 large eggs Room temperature is ideal.
- 2 cups all-purpose flour Sifted.
- 2 teaspoons baking powder For leavening.
- 0.5 teaspoon salt Enhances flavors.
- 1 cup ground pistachios Not roasted or salted.
- 1 cup plain yogurt For moisture.
- 1 teaspoon vanilla extract For flavor.
For topping (optional)
- 1 Pistachios, chopped To add on top of the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the butter mixture, alternating with yogurt. Begin and end with the dry ingredients.
- Fold in the ground pistachios until evenly incorporated.
Baking
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Finishing
- Frost as desired once cooled, and sprinkle with chopped pistachios for extra flair.
Notes
For a dairy-free version, substitute yogurt with almond yogurt. Check the cake frequently after 30 minutes to avoid overbaking. Avoid overmixing once the flour is added.