Pistachio Cake

Pistachio Cake  

Recipe courtesy of Tiffani Thiessen

Ingredients

  • 1 cup raw pistachios, shelled
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • zest of 1 large lemon
  • 1/4 cup live oil, plus extra to grease pan
  • powder sugar, for garnish

Directions

Preheat the oven to 350 degrees F.

In a food processor, ground pistachios till fine.

In a large bowl, whisk together the ground pistachios, flour, baking powder and salt.

In a separate bowl, whisk together the sour cream, sugar, eggs, vanilla bean paste and lemon zest. Lastly add the olive oil. Then, a little at a time, add the wet ingredients to the dry ingredients until combined.

Line an 8-inch cake pan with parchment paper and lightly coat with olive oil. Pour batter evenly into pan.

Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool and garnish with a light dusting of powder sugar.

 

Photography by Rebecca Sanabria

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