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why make this recipe
Almond and Pistachio Cake is a delightful treat that’s perfect for any occasion. Its nutty flavor and unique texture make it stand out from regular cakes. Plus, it’s simple to make and does not require many ingredients. This cake is great for someone looking for a tasty dessert that isn’t too heavy, and it can be enjoyed by everyone, including those who might be gluten-sensitive.
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 melted butter
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Directions:
- Preheat the oven to 350°F (180°C).
- In a bowl, combine almond flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, melted butter, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Fold in the chopped pistachios.
- Pour the batter into a greased baking pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
how to serve Almond and Pistachio Cake
Almond and Pistachio Cake can be served on its own or paired with a dusting of powdered sugar. For added flavor, consider drizzling a little honey or serving it with a scoop of vanilla ice cream. This cake is also delightful with a cup of tea or coffee.
how to store Almond and Pistachio Cake
To keep your Almond and Pistachio Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. It can also be frozen for up to a month; just make sure to wrap it tightly in plastic wrap.
tips to make Almond and Pistachio Cake
- Make sure to measure your ingredients accurately for the best results.
- If you want a little more flavor, you can add a dash of almond extract to the wet mixture.
- Ensure that your baking pan is well-greased to prevent sticking.
variation
You can experiment with this recipe by adding other nuts, like walnuts or hazelnuts, or by folding in dried fruits such as cranberries or raisins for added flavor.
FAQs
1. Can I use regular flour instead of almond flour?
Using regular flour will change the texture and flavor, so it’s best to stick with almond flour for this recipe.
2. Is this cake gluten-free?
Yes! Since it uses almond flour, this cake is gluten-free, making it a great option for those with gluten sensitivities.
3. Can I skip the pistachios?
Yes, you can omit the pistachios if desired or replace them with another nut, like chopped walnuts or pecans.
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Almond and Pistachio Cake
Ingredients
Dry Ingredients
- 1 cup almond flour Provides the base of the cake.
- 1/2 cup chopped pistachios Adds flavor and texture.
- 1/2 cup sugar Sweetens the cake.
- 1/2 tsp baking powder Leavening agent.
- Pinch salt Enhances flavor.
Wet Ingredients
- 2 eggs Provides structure and moisture.
- 1/4 cup melted butter Adds richness to the cake.
- 1 tsp vanilla extract For flavor.
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- In a bowl, combine almond flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, melted butter, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Fold in the chopped pistachios.
- Pour the batter into a greased baking pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.