Why make this recipe
Almond and Pistachio Cake is a delightful dessert that brings together the rich flavors of almonds and pistachios. This cake is perfect for any occasion, whether it’s a family gathering, birthday celebration, or simply a treat for yourself. Not only is it delicious, but it is also gluten-free, making it a great option for those with dietary restrictions. Plus, it is quick and easy to make, requiring just a few ingredients that you might already have in your pantry!
How to make Almond and Pistachio Cake
Ingredients:
- 1 cup almond flour
- 1/2 cup chopped pistachios
- 2 eggs
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C). Grease and line a cake pan.
- In a mixing bowl, combine the almond flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
How to serve Almond and Pistachio Cake
Serve this cake warm or at room temperature. You can enjoy it plain or add a sprinkle of powdered sugar on top for a little extra sweetness. It pairs beautifully with a cup of tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat.
How to store Almond and Pistachio Cake
To store your cake, keep it in an airtight container at room temperature for 2-3 days. If you want to store it longer, you can place it in the refrigerator, where it will keep for up to a week. You can also freeze the cake for up to 3 months. Just make sure to wrap it well in plastic wrap and foil before freezing.
Tips to make Almond and Pistachio Cake
- Make sure all your ingredients are at room temperature for the best results.
- You can substitute the pistachios with other nuts, like walnuts or pecans, if you prefer.
- For added flavor, consider adding a teaspoon of almond extract to the batter.
- Check the cake a few minutes before the baking time is up to prevent overbaking.
Variation
If you want a fruitier version, you can add some chopped fruits like apples or berries into the batter. This will add moisture and a delicious twist to the cake.
FAQs
Can I use regular flour instead of almond flour?
No, this recipe is designed specifically for almond flour, which gives it a unique flavor and texture.
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Just keep it stored properly to keep it fresh.
Is this cake suitable for vegans?
No, this recipe contains eggs and butter. However, you can try substituting these ingredients with vegan alternatives to make a vegan version.
Almond and Pistachio Cake
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 pinch salt
Wet Ingredients
- 2 eggs At room temperature for best results
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Add-Ins
- 1/2 cup chopped pistachios Can be substituted with other nuts like walnuts or pecans
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a cake pan.
- In a mixing bowl, combine the almond flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the chopped pistachios.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.