Pistachio Pudding Cake

Description: This Homemade Pistachio Pudding Cake is a rich, moist dessert that combines the nutty flavor of pistachios with a light, fluffy cake texture. The magic happens as the cake bakes, forming a luscious pudding-like layer beneath the sponge. It’s an irresistible treat that’s perfect for a special occasion or whenever you’re craving something indulgent yet unique.

Origin: Pudding cakes are a classic dessert in many cultures, but this pistachio version adds a twist to the traditional recipe. The combination of cake and pudding in one dessert is particularly popular in American and British baking traditions, often incorporating various flavors like chocolate, lemon, or, in this case, pistachio.

Ingredients (for 8 servings):

1 cup shelled pistachios (unsalted)
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup heavy cream
1/4 cup pistachio paste (or ground pistachios)
Powdered sugar for dusting (optional)

Optional Ingredients:

1/4 cup chopped pistachios for garnish
A pinch of cardamom or cinnamon for extra spice
Whipped cream or vanilla ice cream for serving

Instructions:

Preheat your oven to 350°F (175°C) and butter a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a food processor, pulse the pistachios until finely ground. Be careful not to turn them into a paste. Set aside.
In a small bowl, combine the flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and cream. Mix until smooth.
Fold in the ground pistachios and pistachio paste (or ground pistachios) to the batter, ensuring everything is well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs (not wet batter).
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar and garnish with chopped pistachios before serving, if desired. Serve with whipped cream or vanilla ice cream for an extra indulgent treat.

Tips for Success:

If you can’t find pistachio paste, simply grind pistachios into a fine powder using a food processor. You can also use store-bought pistachio butter.
Make sure to sift the dry ingredients to avoid lumps in the batter.
Let the cake cool slightly before serving to allow the pudding-like layer to set.
For a richer flavor, you can toast the pistachios lightly before grinding them.

Recommendations:

This cake pairs wonderfully with a cup of coffee or a glass of dessert wine.
You can store leftover pudding cake in an airtight container at room temperature for 1-2 days, or refrigerate it for up to 4 days.
Consider serving with a drizzle of chocolate sauce or a scoop of lemon sorbet for a fun flavor contrast.

Nutrition (per serving, approximate):