Pistachio Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan with parchment paper; grease parchment and dust lightly with flour or ground pistachios.

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.75 cups finely ground pistachios, 1.5 tsp baking powder and 1/4 tsp salt until evenly combined.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add eggs and flavor

Add 3 large eggs one at a time, mixing briefly after each addition until incorporated. Add 1 tsp vanilla extract and 2 tbs pistachio paste and mix until uniform. If batter looks curdled, proceed—liquid will smooth it.

Combine wet and dry

Reduce mixer speed to low. Add one-third of the dry ingredients, then half of 1/2 cup milk, then another third of dry, the remaining milk, and finally the last third of dry. Mix until just combined; avoid overmixing to keep the sponge tender.

Bake

Scrape batter into the prepared pan, smooth the top. Bake in the preheated oven for 28–35 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

Cool and syrup

While cake bakes or during cooling, make the simple syrup (see next section). When cake is done, let it cool in the pan on a wire rack for 10 minutes. Remove from pan, peel off parchment, and place cake on rack. Using a pastry brush, gently brush the warm cake with 2–3 tbs of simple syrup to add moisture and pistachio aroma. Cool completely before slicing.

Combine 1/4 cup water and 2 tbs granulated sugar in a small saucepan. Heat gently, stirring, until sugar dissolves. Remove from heat and stir in 1 tsp pistachio liqueur or almond extract if using. Cool to warm before brushing on the cake.

Infuse milk and nuts

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream and 0.75 cups finely ground pistachios. Warm over medium heat until small bubbles form at the edge (do not boil), stirring occasionally, about 5–7 minutes. Remove from heat and let steep for 20–30 minutes to extract pistachio flavor.

Temper eggs

In a heatproof bowl, whisk together 0.75 cups granulated sugar and 4 large egg yolks until pale. Reheat the milk-pistachio mixture until warm. Slowly pour about one-third of the warm milk into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.

Cook custard

Return the saucepan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C) and leaves a clear line when you run your finger across the back. Do not boil.

Finish base

Strain the custard through a fine-mesh sieve into a clean bowl to remove pistachio solids and any cooked egg bits. Stir in 2 tbs pistachio paste, 1/8 tsp fine salt, and 1/2 tsp vanilla extract. If you prefer a stronger green color, you may add a drop of green food coloring (optional). Cool the custard to room temperature, then chill thoroughly in the refrigerator (at least 4 hours or overnight).

Churn and freeze

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container, fold in 2 tbs toasted chopped pistachios if desired for texture, press a piece of plastic wrap onto the surface, and freeze until firm (4 hours or overnight).

Slice the cooled pistachio sponge cake into wedges. Place a slice on each plate and scoop or pipe artisanal pistachio ice cream alongside or on top. Garnish with remaining toasted chopped pistachios and a light dusting of powdered sugar if desired. Serve immediately so the ice cream remains firm.