This summer I was on a college visit with my daughter and after a long day of driving we went to a cute little ice-cream place and bought what ended up to be GIANT bowls of ice-cream. My daughter and I both picked pistachio as one of our flavors. As we were eating them she remarked, “I forgot how much I love pistachio ice-cream.” I laughed and said, “you like pistachio flavoring.” That isn’t really the taste of pistachios. I was at the same time experiencing both a regret for ordering the flavor and an annoyance that I kind of liked what was surely a taste provided by flavoring. There are pistachios in the ice-cream but I think that they are the nuts you find in the ice-cream itself, not used as flavoring.
The love of pistachios really took off in the 1930s and the ice-cream was invented by James W. Parkinson of Philadelphia in the 1940s. Pistachio butter cookies, puddings, gelato, ice-cream and more are popular all around. Most cake recipes call for pistachio pudding mix which has added artificial pistachio flavoring. My pistachio cake recipe calls for pistachio paste. I have always happily used Love-n-Bake. While writing this recipe post, I have learned a few things to share with you to help you make your choice for pistachio cake, ice-cream, filling or frosting.
I’ve always been proud of using the pistachio nut paste because their hazelnut paste is made from simply roasted hazelnuts and sugar. I realized when writing this post that they’ve added natural flavors to the pistachio paste. Still, this is a pretty great paste that is made from mostly pistachios at a reasonable price point. You may find that you would like to use this in your recipes. When you are making the recipe, it has been written for this brand of paste.
If you are not price-sensitive or want to use a product with only pistachios
check out this pistachio paste from Fiddyment Farms. I suspect that you will be able to dial back the amount of paste used in the cake if you try this brand out. The only ingredients are roasted, unsalted pistachios. The price point is higher – $2.37 per ounce compared with $1.37 per ounce for the Love’nBake brand.
If you are able to roast your own and blend them this is another option. I own a Vitamix blender and think that I may give this a go. If I do, I’ll add the results to this recipe.
This is a rich buttery cake that pairs well with pistachio buttercream.
- 2 cups sugar
- 4 eggs, room temperature
- 1 cup cake flour
- 1 1/4 cups all purpose flour
- 1 cup milk, room temperature
- 1 cup butter, melted
- 1/4 cup pistachio nut paste
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- Pre-heat your oven to 350. Use 325 for convection. [TEMP]
- Combine eggs and sugar. [COMBINE]
- Beat eggs and sugar on medium speed for one minute. [BEAT]
- Add well stirred pistachio paste and almond extract and mix until blended. [ADD]
- Combine dry ingredients in a small bowl. [COMBINE]
- Add dry ingredients and milk and melted butter to the eggs and sugar. [ADD]
- Beat on medium speed for 1 minute. [BEAT]
- Pour into 2 parchment lined 8" cake pans. [POUR]
- Bake for 25-30 minutes or until tester comes out clean. [BAKE]
You can halve this cake recipe for a delicious 6" cake. You can also bake it in a 1/4 sheet pan or use it to make 24-28 cupcakes.