Pistachio cake

pista cake 5-001


Going by the saying that good things come in small packages, I decided to make this little treat. With Pistachios and cardamoms in the kitchen, choosing the flavor was a cakewalk, literally! The size was perfect for a small family like mine, and the moist cake indeed was a perfect accompaniment for a nice cup of tea!

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You need –

  • Pistachios – 56 grams
  • Unsalted butter – 56 grams
  • All purpose flour – ½ cup
  • Ground cinnamon – ¼ teaspoon
  • Ground cardamom – ½ teaspoon
  • Baking powder – 1 teaspoon
  • Salt – a pinch
  • Caster sugar – ½ cup
  • Milk – 2 tablespoons
  • Eggs – 2
  • Vanilla essence – ½ teaspoon
  • Zest of one lemon

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How to –

Preheat the oven to 180C. Grease a 6’inch round cake pan.

In a food processor pulse the pistachios till finely ground. Make sure you do not over process else the mixture will become a paste). To this add the flour, baking powder, cardamom, cinnamon and salt. Pulse again till everything is well combined.

Cream the butter and sugar together in a bowl until light and pale. Beat in the eggs one at a time and stir in the zest and vanilla extract. Gradually stir in the flour,  milk and beat till everything is just combined.

Pour the batter into the prepared cake pan and bake for 35-40 minutes or when toothpick inserted in the centre of the cake comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

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