French Pistachio Cake
Pistachio desserts often divide opinion, but for those who love them, their delicate, nutty flavor paired with sweetness and creaminess is pure bliss. When I stumbled upon this recipe for French Pistachio Cake, I couldn’t resist giving it a go. The result? Even better than I expected! If you’re a pistachio enthusiast, grab your ingredients and get ready to go “nuts” (pun intended) for this delightful recipe.
| Ingredient | Amount |
|---|---|
| Heavy cream, chilled | 2 cups |
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Eggs | 3 |
| Granulated sugar | 1 cup |
| Vanilla extract | 2 teaspoons |
| Raw pistachios, finely chopped | ½ cup |
| Powdered sugar for dusting | As needed |
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform or cake pan by greasing and flouring it.
- Beat the heavy cream in a large bowl until stiff peaks form, then set aside.
- In a separate bowl, sift together the flour, baking powder, and salt until combined.
- In another large bowl, whisk the eggs, granulated sugar, and vanilla extract for 2-3 minutes until the mixture turns light and fluffy.
- Gradually incorporate the dry ingredients into the egg mixture, mixing just until combined. Gently fold in the whipped cream and chopped pistachios—be careful not to overmix.
- Transfer the batter to your prepared pan, smoothing the top evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes before removing it from the pan. For a finishing touch, dust the top with powdered sugar and a sprinkle of additional pistachios, if desired.
