Small-Batch Pistachio Cake with Sweet Glaze
A cozy, tender Nutty Pistachio Cake topped with a glossy sweet glaze, perfect for any occasion.
Servings: 4 servings
Calories: 200kcal
Ingredients
Cake Ingredients
- 1 cup All-purpose flour Spoon and level to avoid packing.
- 1/2 cup Finely ground pistachios Grind until sandy, not powdery.
- 1/2 cup Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Baking powder
- 1 large Egg Room temperature.
- 1/4 cup Neutral oil Can use melted butter for richer flavor.
- 1/4 cup Milk Use room temperature.
- 1 spoon Sour cream or yogurt For moisture.
- 1/2 teaspoon Vanilla extract Or almond extract for variation.
- 1/8 teaspoon Ground cardamom Optional for warmth.
Glaze Ingredients
- 1 cup Powdered sugar
- 2 teaspoons Milk To adjust consistency.
- 1 teaspoon Honey Can be replaced with milk.
- 1/4 cup Chopped pistachios For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a small 6-inch round pan or petite loaf pan and line the bottom with parchment.
- In a mixing bowl, whisk together sugar, salt, all-purpose flour, and finely ground pistachios.
- Stir in baking powder.
- In a separate bowl, combine the egg, neutral oil, milk, and sour cream or yogurt.
- Pour the wet ingredients into the dry ingredients and stir just until no streaks of flour remain.
Baking
- Scoop the batter into the prepared pan and bake for 25-30 minutes until the cake springs back and a toothpick comes out clean.
- Let cool in the pan for a few minutes, then turn out and cool completely.
Glazing
- In a bowl, whisk together powdered sugar, milk, and honey for the glaze until it reaches a thick consistency.
- Drizzle the glaze in circular rings over the cooled cake, letting it drip decoratively down the sides.
- Sprinkle chopped pistachios on top before serving.
Notes
Measure flour accurately, ensure ingredients are at room temperature, and do not overmix. Cool the cake completely before glazing.