Not only do I love the taste of pistachios, I love the vibrant green colour as well. They really are such a unique nut, which other nut has a green colour? 🤔.

This cake was pretty simple and easy to make the only thing that took long was to un shell the pistachios! I was hoping this cake would be really fluffy and nutty but I didn’t find it that moist. Although the taste of pistachio did come through and sometimes you don’t get that.


Pistachio Cake
Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
  1. 130g - pistachios, roasted, shelled, unsalted
  2. 120g - plain flour
  3. 11/2 tsp - baking powder
  4. 1/2 tsp - salt
  5. 113g - unsalted butter, softened
  6. 150g - sugar
  7. 3 - large eggs
  8. 60g - sour cream
  9. 2tsp - vanilla extract
  10. 120ml - milk
  1. 1. Preheat oven to 175°C. Line the a loaf tin with baking paper.
  2. 2. Put pistachios in a food processor and pulse into fine crumbs. Transfer to a bowl and add flour, baking powder, and salt, stir to combine.
  3. 3. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Add sour cream and vanilla* and stir to combine. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined.
  4. 4. Transfer to the prepared baking pan and bake for about 25-28 minutes or until a toothpick in the centre comes out clean. Let cool in pan on a wire rack to room temperature.