Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup pistachio flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon green food coloring
- 1/2 cup chopped pistachios
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the all-purpose flour, pistachio flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the milk, vanilla extract, almond extract, and green food coloring, and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped pistachios.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 25g
Carbohydrates: 54g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted for pistachio flour.
- Green food coloring can be omitted if desired.
Variations:
- Add a layer of whipped cream or cream cheese frosting between the cake layers.
- Top the cake with a pistachio glaze made with powdered sugar, milk, and chopped pistachios.
Tips and tricks:
- Be sure to properly measure the flour to avoid a dry or dense cake.
- Use room temperature ingredients for best results.
- Toast the chopped pistachios for added flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top with a dollop of whipped cream and a sprinkle of chopped pistachios.
Garnishes:
- Chopped pistachios
- Edible flowers
- Fresh berries
Pairings:
- A cup of hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too dense, try sifting the flour before adding it to the batter.
Food safety advice:
- Be sure to properly store the cake to avoid spoilage.
- Use fresh ingredients to avoid foodborne illness.
Food history:
- Pistachios have been cultivated for thousands of years and are native to the Middle East.
- Pistachios were first introduced to Europe in the 16th century.
Flavor profiles:
- This cake has a nutty and slightly sweet flavor with a hint of almond.
Serving suggestions:
- Serve the cake as a dessert after dinner or as a sweet treat with a cup of tea or coffee.
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