Name: French Pistachio Cake: A Delicious Recipe & Baking Guide Recipe
Prep time: 25 min
Cook time: PT-489760H32M3S
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 ½ cups (180g) all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; ¾ cup (1 ½ sticks or 170g) unsalted butter, softened; 1 ¼ cups (250g) granulated sugar; 3 large eggs; ½ teaspoon almond extract; ¾ cup (180ml) whole milk; ½ cup (60g) shelled, unsalted pistachios, finely ground; Green food coloring (optional); 1 cup (120g) shelled, unsalted pistachios; ¼ cup (60ml) water; ¼ cup (50g) granulated sugar; 1 tablespoon almond extract; ½ cup (120ml) water; ½ cup (100g) granulated sugar; 1 tablespoon pistachio liqueur (optional); 1 cup (2 sticks or 227g) unsalted butter, softened; 3 cups (360g) powdered sugar, sifted; ¼ cup (60ml) heavy cream; 2 tablespoons pistachio paste (from above); 1 teaspoon vanilla extract; Pinch of salt; ¼ cup (30g) shelled, unsalted pistachios, roughly chopped

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Introduction

French Pistachio Cake is a delicate and moist dessert bursting with nutty, subtly sweet pistachio flavor. This elegant cake features a tender crumb with a slightly crisp edge, perfect for any occasion. Whether you’re hosting a dinner party or enjoying a comforting treat with tea, this recipe offers a delightful experience.

The image shows a two-layer green cake with a creamy white filling in the middle, presented on a white plate. The top layer is covered with chopped pistachios and a light dusting of powdered sugar, with some pistachios scattered around the base on the plate. The cake texture looks moist and spongy, and there is a fresh green mint leaf on top for decoration. The white plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (180g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks or 170g) unsalted butter, softened
1 ¼ cups (250g) granulated sugar
3 large eggs
½ teaspoon almond extract
¾ cup (180ml) whole milk
½ cup (60g) shelled, unsalted pistachios, finely ground
Green food coloring (optional, for a more vibrant color)
For the Pistachio Paste:
1 cup (120g) shelled, unsalted pistachios
¼ cup (60ml) water
¼ cup (50g) granulated sugar
1 tablespoon almond extract
For the Simple Syrup:
½ cup (120ml) water
½ cup (100g) granulated sugar
1 tablespoon pistachio liqueur (optional)
For the Pistachio Buttercream Frosting:
1 cup (2 sticks or 227g) unsalted butter, softened
3 cups (360g) powdered sugar, sifted
¼ cup (60ml) heavy cream
2 tablespoons pistachio paste (from above)
1 teaspoon vanilla extract
Pinch of salt
For Decoration:
¼ cup (30g) shelled, unsalted pistachios, roughly chopped

Instructions

Step 1: Prepare the pistachio paste by combining 1 cup pistachios, water, and sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Continue cooking until water evaporates and pistachios are coated in syrup (about 5-7 minutes). Remove from heat, cool slightly, then transfer to a food processor. Add almond extract and process until smooth, adding water if needed. Store in the fridge.
Step 2: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, lining the bottom with parchment paper if desired.
Step 3: In a medium bowl, whisk together flour, baking powder, and salt.
Step 4: In a large bowl, cream softened butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes.
Step 5: Beat in eggs one at a time, fully incorporating each before adding the next. Stir in almond extract.
Step 6: Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
Step 7: Fold in ground pistachios and green food coloring if using, adding a few drops until desired color is reached.
Step 8: Pour batter evenly into prepared pan and spread smoothly.

Tips & Variations

Use shelled, unsalted pistachios for the best nutty flavor and avoid bitterness.
If you don’t have almond extract, substitute with vanilla extract, though almond adds a lovely complementary note.
For a more intense pistachio flavor, you can toast the pistachios lightly before grinding.
Green food coloring is optional but enhances the cake’s visual appeal.
Try adding a splash of pistachio liqueur to the simple syrup for a sophisticated touch.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. If refrigerated, bring to room temperature before serving for the best texture. The pistachio paste can be kept in an airtight container in the refrigerator for up to a week. Leftover frosting can be refrigerated and softened before use. To reheat, warm slices gently in the microwave for 10-15 seconds.

How to Serve

A round two-layer cake on a white plate with a thick middle layer of creamy white filling; the cake layers are green with a slightly crumbly texture and a golden-brown outer edge. The top of the cake is dusted with powdered sugar and decorated with whole and sliced pistachios, along with small green crumbs, with a small mint leaf accent. Crushed pistachio pieces and powdered sugar are scattered around the plate. In the background, there is a blurred white cup with a light brown drink. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio paste instead of making it?

Yes, store-bought pistachio paste works as a convenient substitute, but homemade paste offers a fresher, more intense flavor.

What if I don’t have a food processor to make the paste?

If you don’t have a food processor, finely chop the pistachios and blend with sugar and almond extract vigorously to create a coarse paste. It won’t be as smooth but will still add great flavor.