The pistacchiotta cake is a soft cake with pistachio flour and pistachio cream mixed into the batter. To make it you don’t need any special techniques, just use a good-quality spreadable pistachio cream with at least 40-45% pistachios. This cake comes from my passion for this nut, with its unmistakable color and flavor. So, if you want to enjoy a soft, balanced and above all pistachio-filled dessert, beware of imitations 😛 ! It keeps at room temperature under a glass dome for 3-4 days. Below, let’s see together what you need to make our special pistacchiotta cake at home:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1 1/6 cup all-purpose flour
- 6 1/4 tbsp potato starch
- 2/3 cup pistachio flour
- 3.4 fl oz milk
- 1.7 fl oz vegetable oil
- 3/4 cup pistachio spread
- 4 tsp baking powder
- vanilla extract
- 1 pinch salt
Steps
Beat the eggs with the sugar in a bowl until you obtain a light and fluffy mixture.
Add a pinch of salt, the vanilla extract, the milk and the oil in a thin stream, continue whisking at a lower speed and also add the pistachio spread.
Fold in the two flours (all-purpose and pistachio), the potato starch and the baking powder, incorporating them into the batter to avoid lumps.
Line an 8 2/3-inch (22 cm) cake pan with parchment paper and pour in the obtained batter.
Transfer to a preheated oven at 338°F and bake for 40-45 minutes, performing the classic toothpick test. Once ready, let the cake cool completely.
Decorate as desired with powdered sugar and chopped pistachios, first brushing the edges with a little warmed honey or jam (so the chopped pistachios will stick). You can enjoy the pistacchiotta cake plain or serve it with whipped cream or ice cream.
Bon appétit and.. see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
