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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/french-pistachio-cake-recipe/