Pistachio Cake

1. Pistachios – I use kernels already pre shelled which are typically unsalted. If you use the pistachios in the shells, use 225g / 7 oz pistachio in shells (125g/4.4 oz once shelled) and reduce toasting time to 7 minutes. If your pistachios are salted, skip the salt in the recipe.

2. Baking soda (bi-carb soda) – Substitute with 3/4 tsp extra baking powder, but expect the cake to dome a bit (rather than pictured flat surface).

3. Yogurt – Make sure it’s at room temperature else it makes the batter cold which inhibits the rise. Substitute with sour cream (give it a good mix to loosen before measuring out). Low fat is acceptable, it won’t ruin the recipe!

4. Green food colouring – Cake needs a helping hand to have a lovely green colour. If using colouring gel, which is much stronger than liquid, just dip the tip of a toothpick into the gel and smear it onto the batter. Add as much as needed to make the batter a pistachio green colour (note: colour fades as it bakes, see in post for before/after baking).

5. Cream – Make sure the cream you get can be whipped (not all cream is made for whipping). It will say on the carton.

6. Pistachios go from powder to paste fairly easily. Avoid this problem by using very short pulses and shake/scrape down the side of your appliance to blitz evenly. With a NutriBullet it takes me 3 x 1 second bursts, shaking in between. Some clumping of powder is ok because we break up clumps (mixing with flour makes this step easier).

7. Different in cup sizes in different counties – see FAQ above recipe card.

Storage – Keep leftover cake in the fridge for 4 days. Cream will not weep like regular whipped cream! Note that pistachio flavour is strongest when freshly made, but still a darn tasty cake even on day 4.

Nutrition per slice, assuming 12 slices.