Pistachio cake is a soft and tasty dessert.

Very easy and quick to prepare at home and can be offered as a dessert at the end of a meal on holidays, can replace the traditional birthday cake, can be made for an energetic breakfast or snack for your children.

If you do not have pistachios at home or they are not to your liking, this dried fruit can be replaced with walnuts, almonds or hazelnuts.







  • 150g pistachios
  • 3 eggs
  • 125g (1/2 + 2 tablespoons) sugar
  • 75g (1/3 cup) butter, melted and cooled
  • 50g (1/3 cup +1 tablespoon) plain flour (or gluten free flour)
  • 1/2 teaspoon baking powder


Preheat oven to 160C (320F) and line a 20cm (8 inch) round cake tin.

Place the pistachio nuts in a food processor and pulse until you reach a fine powder.

Don’t worry if there are still a few lumpy bits and be careful not to pulse until the pistachios turn into nut butter. Set aside.


Using a stand/hand mixer, beat the eggs and sugar together until light and fluffy (about 2-3 minutes).

With the mixer still on, gradually add the melted butter and mix until just combined.

Sift the plain flour and baking powder into the bowl and using a spoon, fold to combine.



Add the pistachio flour and continue to fold until well incorporated.


Pour the mixture into the prepared cake pan and bake for 20-25 minutes (350 F) or until the cake has come away from the sides of the cake tin and a cake skewer comes out clean.


Leave to cool in cake tin for 5 minutes before inverting onto a cooling rack.



Once completely cool, dust with icing sugar.


Buon appetito!



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