Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- 9-inch skillet or cake pan
- Wire cooling rack
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup softened unsalted butter
- 3 large eggs
- 0.5 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract optional
- 0.5 cup finely chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your cake pan.
- In a large bowl, whisk together the flour, sugar, pudding mix, baking powder, and salt.
- Add the softened butter, eggs, milk, heavy cream, vanilla extract, and almond extract to the dry mix and blend until smooth and creamy.
- Gently fold in the chopped pistachios.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
- While cooling, mix the powdered sugar, milk or cream, pistachio paste, and food coloring for the glaze, then drizzle it over the cooled cake and sprinkle with chopped pistachios.
Notes
Enhance the pistachio flavor by toasting the nuts before chopping. This brings out their natural oils and nuttiness. For storage, keep the cake in an airtight container at room temperature for up to two days or in the fridge for five days. You can also freeze individual slices for up to three months. Consider adding a pinch of cardamom to the batter for an extra layer of flavor. Enjoy this cake for various occasions like holidays, potlucks, or just a delightful treat at home!
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 210mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Calcium: 4mg | Iron: 4mg
Tried this recipe?Let us know how it was!