Description
Delightful vanilla bean pistachio cake introduces a Mediterranean dessert paradise where nutty richness meets delicate sweetness. Elegant layers promise pure indulgence, with each slice delivering complex flavors that dance across palates and invite pure culinary joy.
Ingredients
Scale
Cake Ingredients:
- 1 ½ cups (360 ml) shelled unsalted pistachios, finely ground
- 2 ½ cups (300 grams) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 1 ¾ cups (350 grams) granulated sugar
- 4 large eggs
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) sour cream
Frosting Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 4 cups (480 grams) powdered sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ¼ cup (60 ml) heavy cream (adjust for consistency)
- ½ cup (60 grams) finely chopped pistachios (for topping)
Instructions
- Prepare the oven environment by heating to 350F (175C) and preparing two 9-inch cake pans with grease and flour or parchment paper lining.
- Transform pistachios into a delicate powder using a food processor, ensuring a fine texture without creating a paste-like consistency.
- Combine ground dry ingredients in a mixing bowl, whisking flour, ground pistachios, baking powder, and salt until thoroughly integrated.
- Create a creamy base by whipping butter and sugar together until the mixture becomes light and airy, developing a fluffy texture.
- Incorporate eggs individually into the mixture, thoroughly blending after each addition. Delicately scrape vanilla bean seeds and fold into the developing batter.
- Introduce sour cream to the batter, stirring until smooth and well-incorporated.
- Gently fold dry ingredients into the wet mixture, alternating with milk and ensuring a balanced integration. Mix until ingredients are just combined, avoiding overmixing.
- Distribute batter evenly between prepared cake pans, creating uniform layers. Bake for 30-35 minutes, monitoring until a toothpick emerges clean when inserted into the cake’s center.
- Allow cakes to rest in their pans for 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature, ensuring complete cooling before further preparation.
Notes
- Grind pistachios carefully to avoid turning them into a paste, which could make the cake dense and lose its nutty texture.
- Use room temperature ingredients to ensure smooth batter and even cake rise, preventing potential lumps or uneven mixing.
- For gluten-free option, substitute all-purpose flour with almond flour or gluten-free blend, maintaining the cake’s delicate crumb.
- Toast pistachios lightly before grinding to enhance their rich, deep flavor and create a more aromatic cake profile.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg