Description
A rich and moist pistachio torte made with finely ground pistachios and topped with a creamy frosting. Perfect for special occasions or simply as a delightful treat.
Ingredients
Cake
- 1 cup (2 sticks/227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240 ml) milk
- 1 cup (about 120 g) shelled, finely ground pistachios (unsalted)
Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- ¼ cup finely ground pistachios, for decoration (optional)
Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream butter & sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs & vanilla: Beat in the eggs one at a time, then stir in vanilla extract.
- Mix dry ingredients: In another bowl, whisk flour, baking powder, and salt.
- Alternate Wet & Dry: Add dry ingredients to wet, alternating with milk, beginning and ending with dry. Mix just until combined.
- Fold in pistachios: Gently fold ground pistachios into the batter. Spread evenly in pan.
- Bake: Bake for 30–35 minutes or until a skewer comes out clean. Cool for 10 minutes, then transfer to a wire rack to cool fully.
- Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy.
- Frost & Decorate: Frost-cooled cake. Sprinkle with pistachios if desired.
Notes
Use fresh, bright green pistachios for the best flavor and color.
Add lemon zest to the batter or frosting for a refreshing twist.
For a chocolate version, add 1 cup chocolate chips or drizzle with ganache.
Make it gluten-free by using a gluten-free flour blend.
Always let cake cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European