French Pistachio Cake Recipe
This French Pistachio Cake is a light and airy dessert bursting with the rich, nutty flavor of pistachios. Featuring a delicate whipped cream base folded into a moist batter studded with finely chopped pistachios, this cake delivers a delightful combination of texture and taste. Perfectly golden and topped with a dusting of powdered sugar and extra crushed pistachios, it’s ideal for serving warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Cake Batter 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
Whipped Cream
- 2 cups heavy cream, cold
Topping
- Powdered sugar for dusting
- Extra crushed pistachios for topping
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan thoroughly to prevent sticking.
- Chop Pistachios: Finely chop the shelled pistachios using a food processor by pulsing until they are finely ground but not into a powder. Set aside for later use.
- Whip Cream: Using a stand mixer or hand mixer, whip the cold heavy cream until it holds firm peaks. Be careful not to overwhip. Refrigerate until needed to keep it stable.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and sea salt. Set aside.
- Beat Eggs and Sugar: In a stand mixer bowl, whisk together eggs, sugar, and vanilla paste until the mixture is very light, pale, and fluffy, ensuring good incorporation of air.
- Combine Batter: Gently fold the flour mixture and the finely chopped pistachios into the egg mixture using a spatula, ensuring everything is evenly incorporated but without deflating the batter.
- Fold in Whipped Cream: Carefully fold the whipped cream into the batter until fully combined and no streaks remain. This must be done gently to maintain the airiness of the cream.
- Bake the Cake: Pour the batter into the prepared springform pan and spread evenly. Bake in the preheated oven for 50 to 60 minutes, or until the cake is puffed, golden on top, and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- Cool and Release: Allow the cake to cool in the pan for about 10 minutes. Then release the springform pan and transfer the cake to a serving plate or cake stand.
- Decorate and Serve: Dust the top with powdered sugar and sprinkle extra crushed pistachios for garnish. Serve warm or at room temperature.
- Storage: Store the cake on the counter, covered with a cake dome or loosely with foil. It remains fresh for several days.
Notes
- Use raw pistachios if possible for a fresher, more vibrant nut flavor; roasted pistachios work as well but may alter the flavor slightly.
- Be gentle when folding in the whipped cream to maintain the light and airy texture of the cake.
- Oven temperatures vary; start checking the cake at 50 minutes, but some ovens may require close to 60 minutes.
- The cake can be enjoyed warm or at room temperature, enhancing its aromatic pistachio flavor.
- Store the cake in a cake dome or cover loosely to keep it moist and fresh for several days.
Keywords: French pistachio cake, pistachio dessert, whipped cream cake, nutty cake, springform cake, baked pistachio cake
Find it online: https://jedentaglecker.com/french-pistachio-cake-recipe/
