Name: French Pistachio Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 1/2 cups (minus 1 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; 2 cups heavy cream, cold; 1/2 cup shelled pistachios, finely chopped (raw preferred, roasted acceptable); Extra crushed pistachios for topping; Powdered sugar for dusting

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Introduction

This French Pistachio Cake is a light and airy dessert that beautifully highlights the delicate flavor of pistachios. Its tender crumb, topped with a dusting of powdered sugar and extra crushed pistachios, makes it a perfect treat for any occasion.

A close-up of a thick slice of yellow cake with a slightly rough texture, topped with a thin golden-brown crust covered in white powdered sugar and small chopped green pistachio pieces scattered on top. A silver fork with a shiny surface is gently pressing into the top layer of the cake from the side. The cake rests on crinkled light brown parchment paper placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup shelled pistachios, plus extra for topping (raw preferred, but roasted can be used)
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 the oven to 350°F. Butter and flour a 9-inch springform pan to prepare it for baking.
Step 2: Finely chop the pistachios using a food processor by 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. Refrigerate the whipped cream until needed.
Step 4: In a separate bowl, whisk together the flour, salt, and baking powder. Set aside.
Step 5: In a mixing bowl, beat the eggs, sugar, and vanilla paste until the mixture is very light and fluffy. A stand mixer works best for this step.
Step 6: Gently fold the dry flour mixture and the chopped pistachios into the egg mixture until just combined.
Step 7: Carefully fold the whipped cream into the batter, mixing gently but thoroughly to avoid deflating the air trapped in the cream.
Step 8: Pour the batter into the prepared pan and spread it evenly.
Step 9: Bake the cake for 50 to 60 minutes, or until it is puffed and golden on top. A toothpick inserted into the center should come out clean or with moist crumbs, but without wet batter.
Step 10: Let the cake cool in the pan for 10 minutes, then carefully release it from the pan. Transfer to a serving plate, dust with powdered sugar, and sprinkle extra crushed pistachios on top.

Tips & Variations

Use raw pistachios for the freshest flavor, but roasted can add a deeper nuttiness.
To avoid deflating the batter, fold ingredients gently and avoid overmixing.
If you don’t have a springform pan, a cake pan with tall sides will work; fill it about 3/4 full and bake as usual.
For a subtle twist, add a teaspoon of orange zest to the batter for a hint of citrus.
Let the cake cool gradually by cracking the oven door a few minutes before removing it to prevent sudden collapse.

Storage

Store the cake at room temperature under a cake dome or loosely covered with foil. It will keep well for several days. This cake is best enjoyed warm or at room temperature. Refrigeration may alter its texture, making it denser.

How to Serve

A single-layer round cake with a golden-brown crust is shown, topped with a light dusting of powdered sugar and scattered chopped pistachios. One slice is cut and placed on a white plate with a green leafy rim design, resting on a piece of crinkled parchment paper. The cake inside has a light yellow, fluffy texture with pistachio bits visible. A fork rests on the plate with a small bite of the cake on its tines. The whole cake sits on a white cake stand lined with parchment paper, both placed on a white marbled surface with a 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 use a regular cake pan instead of a springform pan?

Yes, but since this is a tall cake, use a pan with taller sides and fill it about three-quarters full. Any leftover batter can be baked as cupcakes.

Why did my cake sink in the middle after baking?

Sinking can be caused by overmixing, opening the oven door too early, or rapid cooling. To help prevent this, fold the batter gently, avoid opening the oven during baking, and allow the cake to cool gradually by leaving the oven door slightly open for a few minutes before removing it.