Fluffy Pistachio Cake
8–10 servings
15 minutes
300
International
Dessert
A soft, moist, and aromatic pistachio loaf cake, made with pistachio spread, chopped pistachios, and a tender batter. The steps were reconstructed using the original recipe plus visual cues from the provided video.
Ingredients
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- 4 large eggs
- 200 g sugar (white, brown, or half-and-half as in the video)
- 200 ml milk
- 200 ml oil (or melted unsalted butter — used in video)
- 200 g all-purpose wheat flour
- 5 g baking powder (1 tsp)
- 80 g peeled pistachios, finely chopped
- 100 g pistachio spread
- 15 ml vanilla extract (optional)
Directions
In a large bowl, whisk the eggs with the sugar until the mixture becomes pale and slightly foamy
Pour in the milk, oil or melted butter, and pistachio spread.
Mix until fully integrated and creamy.Sift in the flour and baking powder.
Combine gently until the batter is smooth and with no lumps.Add the finely chopped pistachios and fold with a spatula.
Grease and line a rectangular loaf pan.
Pour in the batter as shown in the video.Bake at 170°C / 340°F for 40–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake rest in the mold for 10 minutes.
Then unmold and let cool completely.Slice and serve.
You may sprinkle chopped pistachios or add pistachio spread on top if desired.
