Name: French Pistachio Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1/2 cup shelled pistachios, plus extra for topping (raw preferred, roasted acceptable); 1 1/2 cups all-purpose flour (minus 1 tablespoon); 2 tsp baking powder; 1/2 tsp fine sea salt; 3 large eggs; 1 1/4 cups sugar; 1 Tbsp vanilla paste; 2 cups heavy cream, cold; Powdered sugar for dusting; Extra crushed pistachios for topping

Jump to Recipe

Introduction

This French Pistachio Cake is a delicate, lightly sweet dessert that highlights the nutty flavor of pistachios combined with a creamy texture. Perfect for special occasions or a simple treat, it’s both elegant and approachable for home bakers.

A single-layer round cake placed on crinkled parchment paper on a white plate, topped evenly with powdered sugar giving it a snowy white look, with a scattered pile of chopped green pistachios in the center adding texture and color contrast; beside the cake is a set of vintage silver knife and cake server with wooden handles resting diagonally, and a stack of white plates with green edges holding several silver forks visible below. The background is a white marbled texture with loose whole pistachios and powdered sugar lightly dusted around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup shelled pistachios, plus extra for topping, raw preferred or roasted
2 cups heavy cream, cold
1 1/2 cups (minus one tablespoon) all-purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
3 large eggs
1 1/4 cups sugar
1 Tbsp vanilla paste
Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F. Butter and flour a 9-inch springform pan to prevent sticking.
Step 2: Finely chop the pistachios using a food processor, pulsing until they are finely ground but not turned into a meal. Set aside.
Step 3: Whip the cold heavy cream until it forms firm peaks. Place it in the refrigerator to keep chilled.
Step 4: In a bowl, whisk together the flour, sea salt, and baking powder. Set this dry mixture aside.
Step 5: Using a stand mixer or hand whisk, beat the eggs, sugar, and vanilla paste until the mixture is very light and fluffy.
Step 6: Gently fold the flour mixture and chopped pistachios into the egg mixture until just combined.
Step 7: Carefully fold the whipped cream into the batter, making sure to incorporate it thoroughly without deflating the airiness.
Step 8: Pour the batter into the prepared springform pan and spread it evenly.
Step 9: Bake for 50 to 60 minutes, or until the top is puffed and golden. A toothpick inserted in the center should come out with moist crumbs but no wet batter.
Step 10: Let the cake cool for 10 minutes in the pan, then release the springform and transfer the cake to a serving plate or cake stand.
Step 11: Dust the top with powdered sugar and sprinkle with additional crushed pistachios before serving. Enjoy warm or at room temperature.

Tips & Variations

Use raw pistachios if possible for the freshest flavor, but roasted works well too.
Be gentle when folding in the whipped cream to preserve the light texture of the cake.
For a different nutty twist, try substituting half the pistachios with finely chopped almonds or hazelnuts.

Storage

Store the cake at room temperature under a cake dome or loosely covered with foil to keep it fresh for several days. This cake tastes great warm or at room temperature and does not require refrigeration. Reheat gently if preferred warm.

How to Serve

A slice of pistachio cake rests on a piece of crumpled parchment paper on a white plate with a green decorative edge. The cake has one thick golden-brown layer with a moist, crumbly light yellow inside. The top is dusted with powdered sugar and sprinkled with chopped pistachios, creating a textured green and white topping. A silver fork holds a small piece of the cake in front, showing the soft inside. In the background, the rest of the round cake sits on a white cake stand, also lined with parchment paper, showing the same golden-brown crust and green pistachio topping. The scene is set on a white marbled surface, with a soft green cloth and silver forks nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but results may vary slightly in texture. Be sure to use a blend suitable for baking.

What can I use instead of vanilla paste?

If you don’t have vanilla paste, you can use 1 tablespoon of pure vanilla extract as a substitute.