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Pistachio Cake

Pistachio Cake

Pistachio Cake

Pistachio Cake



8 ounces butter

1 cup plus 1 tablespoon sugar

3 large eggs

1 cup finely ground unsalted pistachios

1 cup finely ground blanched almonds

Juice and finely grated zest of 1 orange

½ cup plus 1 tablespoon all-purpose flour


1 cup confectioners' sugar

2 tablespoons lemon juice


Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.

In a mixer fitted with a paddle, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds.

Add the orange juice, orange zest and mix well. Using a rubber spatula, fold in the flour; do not overmix.

Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes.

Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.

When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake.

Allow the icing to set for 30 minutes before serving.

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