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Ultra rich, ultra soft, ultra tasty, I offer you this time my ultra pistachio cake! By now you probably know about my love for baking and I never stop experimenting. I spent the last two days experimenting with a complicated savory recipe and when it didn’t work out, I gave up! So I retreated to what I love more than anything: cakes made on the fly (while writing down everything I make). I’ve been wanting to make a pistachio cake for a while, but really rich in pistachios! It is done with this cake with a tender texture, bordering on the financial. As I said in the recipe, you can add amarena cherries at your leisure!
Recipe for the ultra pistachio cake (for a 20cm long mould):
-170g of sugar
-100g of very soft butter
-3 large eggs (170g)
-70g of pistachio paste (recipe HERE)
-100g of pistachio powder
-70g of crushed pistachios
-80g of flour
-1/2 teaspoon baking powder
Preheat your oven to 170°C. Then put the sugar, very soft (almost melted) butter and pistachio paste in a bowl.
Mix to a creamy consistency, then add the eggs.
Then add the pistachio powder.
Crushed pistachios. If you can’t find any, you can use amarena cherries or a little more pistachio powder.
Finish with the flour and baking powder.
Grease your cake pan (I use the grease gun as always) then pour in the batter. My cake pan here is 20cm long.
If you have any, add a few crushed pistachios on top.
Bake in the oven for 35 to 40 minutes.
Turn out and cool on a rack.
You can store it in cling film to keep it soft!
