Italian Pistachio Cake Recipe

This light, slightly sweet Italian Pistachio Cake is excellent for dessert, brunch, or a lunchtime snack. It tastes well alone or with pistachio cream.

– ½ cup pistachios (80 grams) – 3 large egg – ¾ cup granulated sugar – ½ cup canola or vegetable oil – ⅓ cup milk (2% or whole) – 1 teaspoon vanilla – 1 cup all purpose flour, sifted (130 grams) – 2 teaspoons baking powder – ¼ teaspoon kosher salt – powdered sugar and crushed pistachios for topping (optional)



Rounded Banner With Dots


Warm the oven up to 350 degrees. Set aside a 9-inch round cake pan that has been greased and lined with parchment paper.

Rounded Banner With Dots


Grind the pistachios in a food processor with the blade tool until they look like coarse crumbs. Set them aside.

Rounded Banner With Dots


Mix egg, sugar, oil, milk, and vanilla in a large bowl. Mix the ingredients with an electric mixer or whisk until well combined.

Rounded Banner With Dots


Add flour, baking powder, and salt now. Mix no more. Normal for the batter to appear running. Mix in crushed peanuts.

Rounded Banner With Dots


Put cake batter in pan. Place on a preheated oven's middle rack. Bake the cake until a toothpick inserted in the middle comes out clean, 35–40 minutes.

Rounded Banner With Dots


Let the pan cool for 10 minutes. Remove it from the pan carefully and cool on a wire rack.

Rounded Banner With Dots


Before serving, place additional pistachios in a crumbly form on top of the cake.

Also See

Italian Lemon Drop Cookies Recipe