Ingredients
-
1
-
1
-
2
-
1
-
1/4
-
1/2
-
3/4
-
3/4
-
1 1/4
-
3
-
-
-
-
-
Directions
Buttery Pistachio Cake, If you are using salted pistachios then omit the 1/4 teaspoons salt This cake is even better if made a day ahead, cover and store at room temperature You can also bake the cake in an 11 x 7-inch glass baking dish lined with parchment paper, and increase the cardamon slightly Make this cake, it’s buttery fantastic!, Hi! Excited to make this one question: if you already have pistachio flour (pistachios are pre-grounded), what amount of pistachio flour should be added? Thanks!, Is this cake crumbly? I was hoping to use it to make petit fours Also, is the cardamom flavor very strong?
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Steps
|
1
Done
|
Set Oven to 350 Degrees (second-Lowest Oven Rack). |
|
2
Done
|
Butter a 13 X 9-Inch Baking Dish, Line Bottom With Parchment Paper, Then Dust With Flour, Shaking Out Any Excess Flour Out of Pan. |
|
3
Done
|
Pulse the Pistachio Nuts in a Food Processor Until Finely Ground (careful not to Over-Grind Them Into a Paste). |
|
4
Done
|
Add in 1 Cup Flour, Baking Powder, Cardamom and Salt; Pulse One or Two Times to Combine. |
|
5
Done
|
in a Cup Whisk Together the Milk and Vanilla. |
|
6
Done
|
in a Bowl Beat the Butter and Sugar With an Electric Mixer Until Fluffy (about 4-5 Minutes, This Is Important, Must Beat/Mix For 4-5 Minutes!). |
|
7
Done
|
Add in Eggs One at a Time Beating Well After Each Addition. |
|
8
Done
|
Alternately Add in the Pistachio/Flour Mixture and Milk on Low Speed of Mixer Just Until Combined. |
|
9
Done
|
Transfer the Batter Into Prepared Baking Dish. |
|
10
Done
|
Bake For About 20-22 Minutes, or Until Cake Tests Done. |
|
11
Done
|
Cool For About 10 Minutes, Then Run a Knife Around Edges of Cake to Loosen, Invert Onto a Rack, or Slice the Cake from the Pan. |
|
12
Done
|
Serve Warm or Room Temperature. |
