Baking a delicious pistachio pound cake is easy to do. With this recipe, you can make this tasty green cake with pistachios and white chocolate ganache in no time!
In my mind, the perfect pistachio cake is a beautiful, soft green color. In reality, the color is more subtle, but some pistachios are greener than others. It also helps to remove the skins from the pistachios by blanching them, but I found that to be too much of a hassle. So, I settled for a slightly less green cake that still tasted distinctly of those delicious pistachios.
This delicious pistachio pound cake is so good and yet so easy to make!
As always make sure to double check the full ingredients and quantities needed in the recipe card.
Are you a fan of delicious cakes? Check the below recipes as well:
Add the pistachio to a food processor and grind to a flour. Don't overmix as it will turn into paste
Make the batter for the pound cake
Add the batter into a loaf pan covered with parchment paper and bake in the oven.
Once cooled make the white chocolate ganace and serve!
The cake itself keeps well, but once the white chocolate ganache is added, the ganache’s storage instructions apply.
The cake can be stored outside the refrigerator for up to five days. With the ganache on top, however, the cake must be stored in the refrigerator. Wrap the cake well and store it in an airtight container. This is especially important in the refrigerator, as the cake will otherwise dry out.
It can be stored in the freezer for up to three months if placed in an airtight container.
Yes, with almonds or self-rising flour, for example. You will need a total of 200 grams/7 oz of self-rising flour. If you use almonds, you will need 100 grams/3.5 oz of almond flour and 100 grams/3.5 oz of self-rising flour.
Yes! There are many delicious toppings for this cake.
This batter makes 12 cupcakes. Use a cupcake or muffin pan and line it with paper or silicone cups to help the cupcakes keep their shape. Bake the cupcakes for 20 minutes at the temperature specified in the recipe.
Self-rising flour is just flour and baking powder in the right proportions. You can easily substitute one for the other. To replace self-rising flour, use the following proportions:
500 grams/17.5 oz of flour and 15 grams/7.5 oz (one packet) of baking powder.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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