Pistachio Flour Cake Recipe
Hello All!
I thought I would post this video of an awesome Pistachio Flour Cake recipe! I received this recipe from one of my producers in Sicily! The video was created by some extraordinary students at Dominican University in River Forest, IL – USA where I personally graduated with a major in International Business and Italian. https://www.dom.edu/dominican-experience
Once the marketing professor found out I was a small entrepreneur and a Dominican Alumni he thought it would be great to work with the students in order to create a hands on project for future DU entrepreneurs.
Sure enough, Dominican University and I worked together to create a project for an entrepreneurship class that was being taught by Professor Jeff Bell (a great person and good friend of mine)!
The students used Giannetti Artisans Sicilian Pistachio Flour to make this delicious and authentic cake!
Ingredients Sicilian Pistachio Flour Cake Recipe:
8.8 OZ pistachio flour (of which 1.75 oz to garnish cake) (250g pistachio flour)
3.52 oz of flour (100g flour)
4.6 oz butter (130g butter)
8.11 oz of sugar (230g sugar)
6 medium sized eggs
1 tablespoon vanilla
16 g baking powder
Procedure Sicilian Pistachio Flour Cake Recipe:
Our pistachio cake preparation is rather fast so we suggest that you preheat your oven to 350°F. This way, once you have prepared all the ingredients the oven will be ready to bake. Whisk eggs with sugar for at least 10 minutes. This is the time necessary to obtain a soft and light cream.
Add butter that has been melted in a saucepan or microwave.
Add 7 oz of pistachio flour.
Blend pistachio flour by mixing from underneath towards the top in order to avoid your mixture to “deflate”. Add previously sifted flour.
Add baking powder and continue to mix.
Butter and dust (with flour) a 26 cm diameter baking pan.
Pour mixture.
You are ready to bake! Your oven should have reached the correct baking temperature at this point.
Bake for 40 min at 350°F.
Do not open oven door for at least 30 minutes. After 30 min you can check on the baking with a toothpick.
If the toothpick comes out clean, your cake is ready.
Turn off the oven and let the cake rest inside the oven for 10 min with the oven door slightly open.
Garnish your Sicilian Pistachio Cake with pistachio flour!
Please note: The music in the background is my Uncle Adriano Giannetti Sr. (sax) and my Cousin Adriano Giannetti Jr. (accordion) who played in a band together for Italian weddings around the Chicagoland area for many years. The music is an important part of the video because it is the music my Grandparents and many people of that era used to dance to. It’s just a little piece of my Italian origins that I am very proud to share with all of you who can relate!
Video of our Sicilian Pistachio Flour Cake Recipe created by Dominican University.
