Feb. A Book & A Recipe
Ready for a sweet treat and sweet story? We've got the recipe for Pistachio Cake from Jeanne Ray's Eat Cake. Let's get started!
3/4 Cup of Shelled Natural Pistachios (4 oz.)
1 Cup All-Purpose Flour
2 tsp Baking Powder
1 tsp Ground Cardamom
1/4 tsp Salt
1/2 Cup Whole Milk
1/4 tsp Vanilla
1 & 1/2 Sticks or 3/4 Cups of Unsalted Butter, soft
1 Cup Sugar
3 Large Eggs
Note: if you use salted pistachios, omit the salt.
Preheat oven to 350F.
Butter a 13x9 metal cake pan and line bottom with wax paper.
Butter paper and dust with some flour, knock out excess.
Pulse pistachios in a good processor until finely ground (not paste).
Add 1 cup flour, baking powder, cardamom, and salt. Pulse to mix.
Combine milk and vanilla in a measuring cup.
Beat together butter and sugar in a large bowl with a mixer until pale and fluffy.
Add eggs one at a time, continuing to beat.
Alternate adding pistachio flour and milk in batches, begin and end with flour.
Mix at low speed until combined
Spread batter evenly in cake pan and back in middle of the oven until tester is clean.
Cool in pan on rack for 10 minutes, then run a knife around the sides.
Invert onto rack. Remove paper and invert cake onto a platter.
Cut into squares and serve warm or room temperature.
Want to check out the book? We've got an ebook copy on WV Reads right here.
Eat Cake - West Virginia Reads - OverDrive
If you try this recipe out or just think it looks delicious, we'd love to hear from you! Let us know on one of our social media pages or in person.
As always, images and info are courtesy of WV Reads, Google, author webpages, etc.