Sicilian Pistachio Cake Recipe
This made from scratch Siclian pistachio cake recipe with pistachio flour and lemon peel encloses the warm spirit of the island. Easy to make using just one mixing bowl, you’ll be surprised by its simplicity and goodness. Irresistibly soft and moist, this remarkable Italian pistachio cake brings joy to your table.
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Servings: 8
Calories: 169kcal
Ingredients
- 3 eggs
- 160 g 00 flour
- 200 g pistachio flour
- 180 ml water
- 80 g sugar
- 40 g sunflower oil
- 3.5 g ginger powder or fresh grated ginger
- 15 g baking powder
- 1 tablespoon Lemon peel or 1 full lemon zest to taste
- Handful of pistachios for decorating
Instructions
- Preheat the oven to 350 °F / 180 ° C.
- Using a food processor or hand mixer, whip the whole eggs with sugar until light and fluffy.
- Next, to the egg mixture, add the oil and water and mix well.
- Add in the shifted 00 flour, pistachio flour, ginger, lemon peel, baking powder and mix well.
- Grease and flour a plum cake baking mold or non stick long bread loaf pan.
- Using a spatula, gently fold in the mixture and bake in the oven for about 35 to 40 minutes.
- Using a toothpick, check to see if your cake is ready. Pierce the cake with a toothpick and if it comes out clean, the cake is ready.
- Turn off the oven and let the cake rest inside the oven for 10 min with an open oven door.
- Remove the cake from the oven and let it cool completely for about 20 to 40 minutes.
- Once cool, unmold the cake and decorate or garnish it with crushed pistachios.
- Serve and enjoy. Buon Appetito!
Notes
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- This Sicilian pistachio cake can be stored in an airtight container or under a glass bell at room temperature for 3 to 4 days.
Nutrition
Serving: 1 | Calories: 169kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 26mg | Potassium: 86mg | Fiber: 2g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
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