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French Pistachio Cake Recipe

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★★★★★

4.6 from 125 reviews

This French Pistachio Cake offers a delicate balance of nutty pistachios and creamy, airy texture characteristic of French gateaux. With finely chopped pistachios folded into a light batter made from whipped cream, eggs, and flour, the cake bakes to a golden, slightly puffed finish with a tender crumb. Perfect for serving warm or at room temperature, it’s dusted with powdered sugar and topped with extra crushed pistachios for an elegant presentation that highlights Mediterranean flavors.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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

Nuts and Toppings

  • 1/2 cup shelled pistachios, finely chopped (raw preferred, roasted acceptable)
  • Extra crushed pistachios for topping
  • Powdered sugar for dusting

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Thoroughly butter a 9″ springform pan and dust it with flour to prevent sticking; set aside.
  2. Chop pistachios: Finely chop the pistachios using a food processor by pulsing until the nuts are finely ground but not pulverized into a powder. Set aside.
  3. Whip the cream: Using a stand mixer or hand mixer, whip the cold heavy cream until it forms firm peaks. Refrigerate to keep it cold and stable for folding later.
  4. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt thoroughly. Set aside.
  5. Beat eggs and sugar: In your stand mixer, whisk the eggs, sugar, and vanilla paste until the mixture is very light, fluffy, and pale in color. This aeration is key to the cake’s light texture.
  6. Combine flour and pistachios: Gently fold the flour mixture and the finely chopped pistachios into the egg mixture, being careful to maintain as much air as possible.
  7. Incorporate whipped cream: Carefully fold the whipped cream into the batter in two parts, ensuring no streaks remain and the batter is homogenous, but without deflating the air incorporated in earlier steps.
  8. Bake: Pour the batter into the prepared pan and smooth the surface evenly. Bake for 50-60 minutes or until the cake is puffed and golden brown on top. A toothpick inserted into the center should come out with moist crumbs but no wet batter. Oven times can vary, so start checking at 50 minutes.
  9. Cool and release: Let the cake cool in the pan for about 10 minutes, then carefully release the springform sides. Transfer the cake to a serving plate or cake stand.
  10. Finish and serve: Dust the cake with powdered sugar and sprinkle additional crushed pistachios on top. Serve warm or at room temperature. Store at room temperature covered loosely for up to several days.

Notes

  • This recipe is lightly adapted from the cookbook Gateau: The Surprising Simplicity of French Cakes.
  • For best results, do not overmix the batter to preserve airiness which gives the cake its signature light texture.
  • A springform pan with tall sides is recommended due to the cake’s height; if using a regular cake pan, fill it only 3/4 full.
  • Refrigeration can change the cake’s texture and make it denser, so it is best enjoyed the day it is made.
  • If using a convection oven, reduce baking temperature by 25°F and monitor carefully to avoid over-browning.
  • Raw pistachios give the best flavor, but roasted can be used if preferred.
  • The recipe is suitable for a vegetarian diet.

Keywords: French pistachio cake, baking, French cake, dessert, Mediterranean, pistachios, coffee cake, airy cake

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