sicilian pistachio cake recipe

Sicilian Pistachio Cake Recipe

Sicilian Pistachio Cake Recipe-Italian Recipes

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. See: https://giannettiartisans.com/shop/artisan-food-of-sicily/sicilian-pistachio-flour/

Ingredients Sicilian Pistachio 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 gr baking powder

Procedure:

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 necessary time to obtain a soft and light cream.

Add butter that has been melted in a saucepan or in a 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 soda 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 min. After 30 min you can check on the baking with a toothpick. If the toothpick is clean, your cake is ready.

Turn off the oven and let cake rest inside the oven for 10 min with the oven door slightly opened.

Garnish your Sicilian Pistachio Cake with pistachio flour!

2 Comments

  1. Doe says:

    Hello! This looks like a delicious cake and recipe that I would love to try but I have a question: what do you mean by “pistachio flour”? Is it simply grated pistachio or a special type of flour found at a baker’s supply?

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