Description
Irresistible pistachio cake with chocolate glaze weaves Middle Eastern flavors into a luscious dessert experience. Rich nutty notes and silky chocolate complement each other, creating a memorable sweet indulgence you can savor with pure delight.
Ingredients
Scale
Cake Base:
- 1 cup shelled pistachios (toasted and ground)
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter (softened)
- 3/4 cup (150 grams) granulated sugar
- 3 large eggs (room temperature)
- 1/4 cup (60 milliliters) whole milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Glaze:
- 1/2 cup (85 grams) semisweet chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon butter
Instructions
- Transform whole pistachios into a delicate powder using a food processor, ensuring a fine, consistent texture for maximum flavor infusion.
- Heat a dry skillet to medium temperature, gently toasting pistachios for 3-4 minutes until fragrant and lightly golden, then cool completely.
- Calibrate oven to 350F (175C), preparing an 8-inch round cake pan with a light butter coating and parchment paper lining.
- Combine dry ingredients in a medium mixing bowl, whisking flour, baking powder, and salt until thoroughly integrated.
- Cream butter and sugar in a separate vessel, beating until the mixture becomes pale and airy, creating a smooth foundational texture.
- Incorporate eggs individually into the butter mixture, blending completely after each addition to maintain a silky consistency.
- Fold in vanilla extract and ground pistachios, generating a rich, nutty aromatic base for the cake batter.
- Alternately introduce dry ingredients and milk into the wet mixture, gently folding until just combined to prevent over-mixing.
- Transfer batter into the prepared pan, spreading evenly with a spatula to ensure uniform baking.
- Bake for 25-30 minutes, verifying doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Create chocolate glaze by melting chocolate chips, heavy cream, and butter in a saucepan over low heat, stirring continuously until smooth and glossy.
- Once cake has reached room temperature, generously pour warm chocolate glaze over the top, allowing elegant drips to cascade down the sides.
- Permit glaze to set for 10-15 minutes, creating a beautiful, slightly hardened chocolate coating before serving.
Notes
- Toast pistachios carefully to enhance their nutty flavor without burning, which can make them bitter and ruin the cake’s taste.
- Use room temperature eggs and butter for smoother, more evenly mixed batter that creates a lighter, fluffier cake texture.
- Select high-quality dark chocolate for the glaze to provide rich, deep chocolate notes that complement the delicate pistachio flavor.
- Fold ground pistachios gently into batter to maintain air pockets and prevent dense, heavy cake consistency.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg