Pistachio Pudding Cake Recipe

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a bowl, combine the flour, ground pistachios, baking powder, and salt. Set aside.

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with milk, until well combined.

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Candy the Peaches

In a saucepan, combine water, sugar, and lemon juice. Bring to a simmer.

Add the sliced peaches and simmer for 5-7 minutes until they are tender. Let cool in the syrup.

Make the Ice Cream

In a mixing bowl, whisk together heavy cream, buttermilk, sugar, vanilla extract, and salt until well combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

Prepare the Dacquoise

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a clean mixing bowl, whip egg whites until soft peaks form. Gradually add granulated sugar and continue to whip until stiff peaks form.

Gently fold in the ground pistachios and powdered sugar until combined.

Spread the mixture onto the prepared baking sheet in an even layer. Bake for 30-35 minutes or until lightly golden. Let cool and then cut into desired shapes.