Description
A delightful Pistachio Milk Cake that combines the rich, nutty flavor of pistachios with a moist, fluffy texture, perfect for special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 3/4 cup sugar
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup unsalted butter, melted (for greasing the pan)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with melted butter and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the eggs and sugar until light and fluffy (about 3-5 minutes).
- Gradually add the milk and vanilla extract to the egg mixture, whisking until combined.
- In another bowl, sift together the all-purpose flour, ground pistachios, baking powder, and salt.
- Slowly fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, combine powdered sugar and milk to make the glaze, adjusting the consistency as needed.
- Once the cake is cool, pour the glaze over the top and sprinkle with ground pistachios.
- Slice and serve at room temperature, pairing with tea or coffee.
Notes
- For a dairy-free option, use almond or coconut milk.
- Replace butter with coconut oil for a vegan version.
- Use almond flour for a gluten-free cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Pistachio Milk Cake, dessert, cake recipe, pistachio dessert