Sticky Pistachio Cake
Sticky, sweet, and full of flavor, this unique pistachio cake tastes just like pistachio marzipan.
- 1½ cups unsalted roasted pistachios
- ½ teaspoon salt
- ½ cup (70 g/2.5 oz) all-purpose flour
- ½ cup ground almonds
- 1 cup (2 stick/227 g) butter, at room temperature
- 1½ cups (300 g/10.5 oz) granulated sugar
- 4 large eggs
- zest of ½ lemon
- ½ teaspoon almond or vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- ½ cup powdered sugar
Preheat oven to 350F/175C. Grease a 9×4-inch loaf pan, and line the bottom and sides with parchment paper, leaving enough overhang on the sides for lifting the cake out after baking (cake is sticky so it will make it easier to release it from pan).
In a food processor, grind the pistachios to a fine crumb. Be careful not to overprocess or else you will end up with pistachio butter. Measure out 1½ cups of the mixture and transfer to a medium bowl. set aside the remaining crumbs for the cake topping. Add the salt, flour, and ground almonds to the bowl with the ground pistachios, and mix to combine.
In a stand mixer fitted with the paddle attachment, beat together the butter and sugar for a few minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in lemon zest, and almond/vanilla extract. With the mixer on low speed, add the flour mixture and beat just until combined. Do not overmix.
scrape the batter into prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 45 minutes. Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
To make the glaze: in a small bowl, whisk together the lemon juice and powdered sugar and pour it over the cake. Top with reserved ground pistachios.
Cake keeps well in the fridge well-covered for several days.