Sicilian Pistachio Cake Recipe

Sicilian Pistachio Cake Recipe

Giannetti Artisans Sicilian Pistachio Cake Recipe is a true and delicious Sicilian recipe made with our delicious Sicilian Pistachio Flour. It is selected and imported from Bronte, Italy. Bronte pistachios are famous because they are grown on Mount Etna‘s fertile soil. This gives them a very particular color and taste! Enjoy our wonderful recipe! Buon Appetito.

Ingredients Sicilian Pistachio Cake Recipe:

8.8 oz pistachio flour (of which 1.75 oz to garnish cake) (250 g pistachio flour)

3.52 oz of flour (100 g flour)

4.6 oz butter (130 g butter)

8.11 oz of sugar (230 g of sugar)

6 medium sized eggs

1 tablespoon vanilla

16 g baking powder

Procedure for your authentic Sicilian Pistachio 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!