Pistachio cake
A simple loaf cake always works! Especially our super juicy pistachio cake with almonds & fruity icing – perfect with coffee or as a sweet snack in between meals.
INGREDIENTS
FOR THE CAKE
160 g butter
150 g pistachios (shelled & unsalted)
150 g ground almonds
130 g icing sugar
60 g flour
1 tsp baking powder
4 eggs (size M)
FOR THE Icing
1 handful of pistachios for decoration
1 lemon
250 g icing sugar
PREPARATION
1. Line a loaf pan (length 25 cm) with baking paper. Melt the butter in a small saucepan over medium heat and simmer gently until it turns golden brown and smells slightly nutty. Remove the pan from the heat.
2. Grind the pistachios in a blender or food processor until they are as fine as the ground almonds. Mix the pistachios with the almonds, powdered sugar, flour and baking powder in a large bowl.
Gradually stir in the eggs and melted browned butter with a cake spatula or spoon. Pour the dough into the prepared loaf pan and leave to rest in the fridge for 60 minutes.
3. Preheat the oven to 190 degrees (top/bottom heat). Bake the pistachio cake on the middle rack for 35 – 40 minutes. Do the wooden skewer test. Take the cake out of the oven and let it cool in the pan for 15 minutes. Then remove it from the pan using the baking paper and let it cool completely on a cake rack.
4. In the meantime, roughly chop the pistachios. Halve the lemon and squeeze out the juice. Mix the powdered sugar with 2 – 4 tablespoons of lemon juice to make a thick glaze and spread it evenly over the cooled cake. Garnish with pistachios. Let dry and serve the cake. Enjoy!
