Name: Easy Pistachio Cake Recipe From Scratch | Also The Crumbs Please
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Easy Pistachio Cake Recipe From Scratch | Also The Crumbs Please

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×Jump to RecipeThis easy Pistachio Cake recipe from scratch requires just a few minutes of hands-on preparation time and 10 ingredients. Made from scratch with freshly ground pistachios, without artificial colors or cake mix. By the way, have you tried my yet?Jump to:Place pistachios in a food processor and pulse into fine crumbs. Transfer the ground pistachios to a bowl and mix together with flour, baking powder, and salt.Mix butter and sugar until fluffy, pale, and creamy — about 2 minutes.Add one egg at a time and mix until combined before you add the next egg.Add sour cream and vanilla and stir to combine.Alternately add dry ingredients and milk. Start and end with dry ingredients.The batter is very thin.Transfer to a parchment paper layered 9" baking pan. Bake for 25-28 minutes until a toothpick in the center comes out clean.I usually serve this cake with an orange-pistachio syrup that I drizzle over just before serving (you can find the recipe in the recipe card at the end of this post). Keep the syrup in a saucepan and reheat when needed.When I'm in the mood for chocolate, I like to serve this cake with a few dollops of chocolate cream cheese frosting on top. I use the frosting from my Banana Chocolate Cake and only make half of the recipe.I use&nbsp;green peeled pistachio kernels&nbsp;grade A from Iran. They have a dark green color because they are harvested before they are fully ripened and therefore don't turn yellow. That's why my cake is so intensely green in color without using food coloring.&nbsp;The color, appearance, and taste of this cake will depend greatly on the type of pistachio you use. Pistachios can vary in taste, color, and size. Depending on where you live, you will have just a few different types of pistachios available, or maybe only one. I'm currently living in the UK and have pistachios available from Iran and the US.Store the cake in an airtight container at room temperature for up to 2 days. I recommend adding toppings just before serving.Let the cake cool completely, then wrap tightly in plastic wrap and place in freezer bags. It freezes well for up to 1 month.&nbsp;To thaw, unwrap, and let sit at room temperature for 1-2 hours. Then drizzle the syrup on top as desired.If you love easy cake recipes, then you've come to the right place. I'm sure you will love these recipes as well!from votesPrintPinRateYou can find the video in the post above. If you don't see a video, please check your browser settings.« Lemon Cheesecake (with decoration suggestions)Homemade Glazed Doughnuts »This cake is delicious! Made it for a pistachio fanatic and it was a big luncheon success. I made a raspberry couli to dollop on top, even tho there was an orange glaze to the cake. Will make again!ReplyDelicious! I ended up substituting the sour cream with Coconut Butter and made these into cupcakes with raspberry buttercream. The pistachio flavor comes through and i will definitely be making these again!Thanks for this recipeReplyDelicious! Mine wasn’t quite as vibrantly green, which I understood from the comments of the author, but it was really nice. Not too sweet, just perfect. I topped with a simple syrup using Grand Mariner, whipped cream, and a sprinkling of pistachios. Next time I will try adding some orange zest to the batter and a bit over the whipped cream.Reply« Older Comments

×Jump to RecipeThis easy Pistachio Cake recipe from scratch requires just a few minutes of hands-on preparation time and 10 ingredients. Made from scratch with freshly ground pistachios, without artificial colors or cake mix. By the way, have you tried my yet?Jump to:Place pistachios in a food processor and pulse into fine crumbs. Transfer the ground pistachios to a bowl and mix together with flour, baking powder, and salt.Mix butter and sugar until fluffy, pale, and creamy — about 2 minutes.Add one egg at a time and mix until combined before you add the next egg.Add sour cream and vanilla...

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Easy Pistachio Cake Recipe From Scratch | Also The Crumbs Please

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