Description

A light, fluffy cake with a creamy pistachio pudding center. The perfect combination of rich, nutty flavor and indulgent texture, ideal for any occasion.

Ingredients

1/2 cup shelled pistachios

1 cup all-purpose flour

3/4 cup sugar

1/4 teaspoon baking powder

1/8 teaspoon salt

1 large egg

1/2 cup milk

1/2 teaspoon vanilla extract

1/4 cup melted butter

1 tablespoon cornstarch

1 cup water

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch round baking dish.
In a food processor, pulse the pistachios until finely ground.
In a medium-sized bowl, whisk together the ground pistachios, flour, sugar, baking powder, and salt.
In a separate bowl, beat the egg, then add the milk, vanilla extract, and melted butter. Stir until well combined.
Gradually mix the wet ingredients into the dry ingredients, stirring until smooth.
Pour the batter into the prepared baking dish.
In a small bowl, whisk together the cornstarch and water until smooth, then pour it over the batter in the dish.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool slightly before serving. The pudding will settle at the bottom, creating a delightful contrast between the light cake and creamy pudding layers.

Notes

If you have a nut allergy, substitute pistachios with almond flour and almond extract.

For a vegan version, replace the egg with a flax egg and use plant-based milk and butter.

If using salted pistachios, omit the additional salt in the dry ingredients.

To make the cake richer, serve with vanilla ice cream or whipped cream.

The cake can be prepared ahead of time and stored in an airtight container for 2-3 days.

For a longer shelf life, refrigerate the cake or freeze it after it cools.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 16g
Sodium: 90mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg