Pistachio sponge cake recipe

I lose the nuts, all of them, but especially the pistachios, that's why I couldn't resist preparing this pistachio cake recipe that my sister handed me. I like to find them thickly sliced ​​in the dough, but you can grind them finer if you like more.

Watch the cooking, because if it is too long in the oven you will get a too dry result, it is better if it is baked less time, fluffier. And, above all, remember to buy more pistachios than necessary, in case you feel like pecking while you prepare this recipe.

Ingredients for a 24 cm crown mold

  • 225 g of peeled natural pistachios, 340 g of flour, 160 g of brown sugar, 4 eggs, 1 measure of cream yogurt, 1 measure of yogurt in sunflower oil, 2 tablespoons of ground cinnamon dessert, 1 teaspoon of salt and 1 sachet of yeast.

How to make a pistachio cake

We start by crushing the pistachios without being too fine, so that when we eat the cake we notice the pieces. We reserve them. Then we sift together the flour, yeast, cinnamon and salt. We reserve them too.

In a bowl, beat the eggs and sugar until the mixture blanches. Gradually incorporate the flour and yeast mixture and beat. Add the cream and oil separately, beat. Finally, add the pistachios and mix with a spoon.

We put the dough in a mold previously greased with oil or butter. Bake for about 35 minutes or until you prick the dough with a toothpick it comes out clean, in a preheated oven at 180ºC. Let cool a little before unmolding and place on a rack to cool completely.

Processing time | 45 minutes Difficulty | Easy


This pistachio sponge cake recipe is ideal for a snack, accompanied by a tea. I served it sprinkled with ground sugar, but you can decorate it as you want, with icing, jam, semi-whipped cream. I assure you that it is delicious whatever the finish.

Tags:  Meats And Birds Desserts Fish 

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