French Pistachio Cake Recipe

Introduction

This French Pistachio Cake offers a delicate balance of nutty flavor and light, airy texture. Rich with pistachios and whipped cream, it’s a perfect treat for any occasion that deserves a touch of elegance.

Ingredients

• 1/2 cup shelled pistachios, plus extra for topping (raw preferred, roasted optional)
• 2 cups heavy cream (cold)
• 1 1/2 cups all-purpose flour (minus one tablespoon)
• 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

1. Step 1: Preheat your oven to 350°F. Butter and flour a 9-inch springform pan to prepare it for baking.
2. Step 2: Finely chop the pistachios. Using a food processor, pulse until they are finely ground but not turned into a meal. Set aside.
3. Step 3: Whip the cold heavy cream until it forms firm peaks. Place it in the refrigerator to keep chilled.
4. Step 4: In a bowl, whisk together the flour, baking powder, and fine sea salt. Set this mixture aside.
5. Step 5: Using a stand mixer or hand mixer, whisk the eggs, sugar, and vanilla paste until the mixture is very light and fluffy. Carefully fold in the flour mixture and the chopped pistachios.
6. Step 6: Gently fold the whipped cream into the batter until no streaks remain. Be careful to maintain the airy texture without deflating the cream. Pour the batter into your prepared pan and spread evenly.
7. Step 7: Bake for 50 to 60 minutes, or until the cake is puffed and golden on top. A toothpick inserted into the center should come out clean or with moist crumbs but no wet batter. Baking times may vary based on your oven.
8. Step 8: Allow the cake to cool in the pan for 10 minutes. Then release the sides of the springform pan and transfer the cake to a serving plate. Dust with powdered sugar and sprinkle additional crushed pistachios on top.
9. Step 9: Serve warm or at room temperature. Enjoy the delicate flavor and texture of this special cake.

Tips & Variations

• Use raw pistachios for a fresher, more vibrant flavor, but roasted pistachios work well if that’s what you have on hand.
• Folding the whipped cream gently is key to keeping the cake light and airy.
• If you don’t have vanilla paste, pure vanilla extract can be used instead.
• For a lovely twist, add a teaspoon of almond extract along with the vanilla.

Storage

Store the cake at room temperature under a cake dome or loosely tented with foil. It will keep well for several days. Reheat slightly if you prefer it warm, but it’s delightful either way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios can be used if raw are not available. Roasting adds a deeper flavor, but raw pistachios give a fresher taste.

How do I know when the cake is done?

The cake should be puffed and golden on top. Insert a toothpick in the center; it should come out clean or with moist crumbs but no wet batter.

French Pistachio Cake Recipe

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★★★★★

4.6 from 141 reviews

This French Pistachio Cake is a delicate and moist dessert featuring finely ground pistachios folded into a light batter with whipped cream. Baked to golden perfection, it offers a subtle nutty flavor and a tender crumb, topped with crushed pistachios and a dusting of powdered sugar. Perfect for special occasions or an elegant afternoon treat.

• Author: Mila
• 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 1x2x3x

Dry Ingredients

• 1 1/2 cups (minus one tablespoon) all purpose flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt

Wet Ingredients

• 2 cups heavy cream (cold)
• 3 large eggs
• 1 1/4 cups sugar
• 1 Tbsp vanilla paste

Nuts

• 1/2 cup shelled pistachios, plus extra for topping (raw preferred, but roasted can be used)

For Finishing

• Powdered sugar for dusting

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan to ensure the cake releases easily after baking.
2. Chop Pistachios: Finely chop the pistachios using a food processor by pulsing until they are finely ground but still have some texture, not reduced to a flour-like meal. Set aside for later incorporation.
3. Whip the Cream: Using chilled heavy cream, whip it until firm peaks form. Keep the whipped cream refrigerated until it is time to fold into the batter to maintain its volume.
4. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set this mixture aside for step 5.
5. Prepare Egg Mixture: In a stand mixer or large bowl, whisk the eggs, sugar, and vanilla paste until very light and fluffy. This aeration helps create a tender crumb in the finished cake.
6. Combine Ingredients: Gently fold the dry flour mixture and finely chopped pistachios into the egg and sugar mixture, ensuring even distribution without deflating the mixture.
7. Fold in Whipped Cream: Carefully fold the whipped cream into the batter, mixing gently but thoroughly until there are no visible streaks, to preserve the airiness from the whipped cream.
8. Bake the Cake: Pour the batter into the prepared springform pan, spreading it evenly. Bake for 50 to 60 minutes until the cake is puffed and golden on top. A toothpick inserted in the center should come out with moist crumbs but no wet batter.
9. Cool and Remove: Allow the cake to cool for 10 minutes before releasing the sides of the springform pan. Transfer the cake onto a cake stand or serving plate.
10. Final Touches: Dust the top of the cake with powdered sugar and sprinkle extra crushed pistachios on top for garnish.
11. Serve and Store: The cake is delicious served warm or at room temperature. Store it covered at room temperature under a cake dome or loosely tented with foil; it will keep for several days without drying out.

Notes

• Use raw pistachios for the best flavor, but roasted pistachios can be substituted if preferred.
• Be gentle when folding in the whipped cream to prevent losing the airy texture that creates a light cake.
• Oven temperatures vary; start checking the cake at 50 minutes and extend baking if needed.
• This cake stores well at room temperature but is best eaten within 3 to 4 days.
• Vanilla paste can be substituted with vanilla extract if needed, but paste gives a more intense vanilla flavor and visible specks.

Keywords: French pistachio cake, pistachio dessert, nut cake, moist cake, springform pan cake, elegant cake recipe