Buttery Pistachio Cake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup shelled pistachios (heaping)
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon cardamom
• 1/4 teaspoon salt
• 1/2 cup full-fat milk
• 3/4 teaspoon vanilla
• 3/4 cup butter, softened (no substitutes!)
• 1 1/4 cups sugar (can use less)
• 3 large eggs

Recipe

• 1 set oven to 350 degrees (second-lowest oven rack).
• 2 butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
• 3 pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
• 4 add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
• 5 in a cup whisk together the milk and vanilla.
• 6 in a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
• 7 add in eggs one at a time beating well after each addition.
• 8 alternately add in the pistachio/flour mixture and milk on low speed of mixer just until combined.
• 9 transfer the batter into prepared baking dish.
• 10 bake for about 20-22 minutes, or until cake tests done.
• 11 cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
• 12 serve warm or room temperature.