Pistachio Cake Recipe

• 3 large Eggs
• 1 cup All-purpose Flour
• ¾ cup (4 ounces) Natural Pistachios, shelled
• 2 tsp Baking Powder
• 1 tsp Ground Cardamom
• ½ cup Whole Milk
• ¼ tsp Vanilla
• ¼ tsp Salt
• 1½ sticks (¾ cup) Unsalted Butter, softened
• 1 cup Sugar

• You should omit the ¼ teaspoon salt from the ingredient list when using salted pistachios.
• Preheat oven to 350°F
• Butter a 13- by 9-inch metal cake pan, then line bottom with wax paper. Butter paper and dust pan with some flour, knocking out excess.
• Pulse pistachios in a food processor until it gets finely ground (you shouldn’t make it a paste)
• Add one cup flour, baking powder, cardamom, and salt and pulse once or twice to mix
• Combine milk and vanilla in a measuring cup
• Beat butter and sugar in a large bowl with an electric mixer until it gets pale and fluffy
• Add eggs one at a time, beating well after each addition
• Add pistachio flour and milk alternately in batches, beginning and ending with flour, and mix at a very low speed until it gets combined.
• Spread batter evenly in cake pan and bake in middle of the oven until a tester comes out clean, about 20 minutes.
• Cool it in pan on a rack for 10 minutes, then run a thin knife around sides of cake and invert onto rack.
• Now, You should remove paper and reinvert cake onto a platter. Cut it into squares and serve warm or at room temperature.
• Cake can be made one day ahead. Cool it completely and keep, covered, at room temperature.