I just don't have an appropriate joke to start off this post with. Then again, there's no reason as to why I have to lighten the mood with laughter. Pistachio cake is very serious business. But if you want to know what is funny, it's that I can't trim cakes. Did I plan on making tiny little cakelettes? No. I wanted to make a loaf-sized cake glazed in chocolate and cut into pieces like a pound cake. It turns out that cutting three identical straight edged layers was beyond my talent. So I kept trimming and trimming until what became tiny towers of cake.
(Makes enough to fill one loaf pan and a 8 x 8 square pan)
3/4 cups of shelled pistachio nuts
1 1/3 cup of granulated sugar
2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
2 sticks of unsalted butter
1/2 cup of milk
2 teaspoons of vanilla extract
- Preheat the oven to 350F and spread the shelled pistachio nuts on a baking pan. Toast in the oven for 7-9 minutes. When finished, let it cool completely.
- Line the bottom of your cake pans with parchment paper.
- Using food processor or blender with a chopping blade, grind the toasted pistachio until it becomes a flour.
- In a mixing bowl, combine the pistachio flour, all-purpose flour, baking powder, and salt. Give it a good whisk, about 30 seconds.
- Add in the milk, vanilla extract, and eggs. Mix until combined and the batter is nice and smooth.
- Divide the batter into your parchment-lined baking pans and bake for about 30-40 minutes or until a cake tester comes out clean from the center.
- Peel off the parchment paper and allow the cakes to cool on wire racks.
Diamond of California. The shelled pistachios are new to their line and we also received chopped walnuts and chopped pecans. There was no requirement to produce a positive review of their products. All opinions are our own.