Description
Vanilla Bean Pistachio Cake is a delightful dessert that marries the rich, aromatic flavor of vanilla with the satisfying crunch of pistachios. This moist and tender cake is perfect for any occasion—from birthdays to afternoon tea. Each bite offers a lovely balance of sweetness and nuttiness, making it an irresistible treat that will impress friends and family alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- 2 tsp vanilla bean paste
- 1 cup unsalted pistachios, chopped
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla bean paste.
- Gradually add dry ingredients alternating with milk until just combined.
- Fold in chopped pistachios gently.
- Divide batter between pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool before serving.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 335
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: For added flavor, consider substituting half of the pistachios with walnuts or adding lemon zest for a citrusy twist. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.