Description
This delicate French Pistachio Cake combines the rich flavor of finely chopped raw pistachios with a light, airy batter made from whipped cream and eggs. Baked to perfection, it features a moist crumb with a subtle nutty sweetness, finished with a dusting of powdered sugar for a simple yet elegant dessert ideal for serving 8 to 10 guests.
Ingredients
Dry Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup raw pistachios, finely chopped
Wet Ingredients
- 2 cups heavy cream, chilled
- 3 eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
For Finishing
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 9-inch cake pan to ensure the cake releases easily after baking.
- Whip the Cream: Pour the chilled heavy cream into a large mixing bowl and beat vigorously until stiff peaks form. This whipped cream will create the cake's characteristic light texture.
- Sift Dry Ingredients: In a separate small bowl, sift together the all-purpose flour, baking powder, and salt until evenly combined to avoid lumps in the batter.
- Beat Eggs and Sugar: In another large bowl, beat the eggs, granulated sugar, and vanilla extract together for 2-3 minutes until the mixture becomes light, airy, and pale in color.
- Combine Ingredients: Gradually add the sifted dry ingredients into the egg mixture, stirring gently just until combined. Carefully fold in the chopped pistachios and the whipped cream, ensuring to mix delicately to preserve the airiness.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 55 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Finish: Allow the cake to cool for about 15 minutes before removing it from the pan. Dust the top generously with powdered sugar and optionally add some extra chopped pistachios to garnish before serving.
Notes
- Use chilled heavy cream for best whipping results.
- Do not overmix after adding whipped cream to maintain a light texture.
- Ensure the cake is fully cooled before dusting with powdered sugar to prevent clumping.
- This cake contains allergens such as milk, gluten, and wheat—consider alternatives if needed.
- Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French