Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup powdered sugar
- 1/4 cup water
- 1/4 cup cornstarch
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a food processor, pulse the pistachios until finely chopped. Set aside.
3. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, alternating with the milk, until well combined.
5. Fold in the chopped pistachios and vanilla extract.
6. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze:
1. In a small saucepan, whisk together the powdered sugar, water, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
3. Remove from heat and let it cool for a few minutes.
4. Pour the glaze over the cooled cake, spreading it evenly with a spatula.
5. Let the glaze set for 10-15 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 14g
Carbohydrates: 47g
Protein: 5g
Sodium: 200mg
Sugar: 32g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour for a gluten-free version.
- You can use almond milk instead of regular milk for a dairy-free version.
- You can use walnuts or pecans instead of pistachios.
Variations:
- You can add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- You can add 1 tsp of ground cardamom or cinnamon for a spicy flavor.
- You can top the cake with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter as it can result in a tough cake.
- Let the glaze cool for a few minutes before pouring it over the cake to prevent it from melting the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes or until warm.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Dust the top of the cake with powdered sugar or chopped pistachios.
- Garnish with fresh berries or mint leaves.
Garnishes:
- Chopped pistachios
- Powdered sugar
- Fresh berries
- Mint leaves
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the batter.
- If the glaze is too thick, add a little more water to thin it out. If it's too thin, add a little more powdered sugar.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Use fresh ingredients and check for expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Pistachios have been cultivated for thousands of years and are native to the Middle East.
- The first recorded use of pistachios in cooking dates back to the 10th century in Persia.
- Pistachios were introduced to Europe in the 16th century and to the United States in the 1850s.
Flavor profiles:
- The cake has a nutty and slightly sweet flavor from the pistachios.
- The glaze adds a tangy and sweet flavor from the lemon juice and powdered sugar.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
- It can also be served as a breakfast or brunch item.
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