This is the simplest, best cake that you can make. It’s based on David Lebovitz’s Almond Cake. I’ve been making it for years, with a simple swap of the almond paste for pistachio paste. I’ve recently taken it to the next level by elevating the quality of pistachio paste, which is the star of the show. Suddenly, it’s a whole new creation.
One thing? Unless you’re going to dump a whole bottle of actual champagne into a cake, this is likely the most expensive cake you’ll ever make. But will you be the most beloved of cottage guests? I assure you, you will.
I used to buy American Almond brand pistachio paste, but at 30% canola oil, I was dumbing down the flavour of my cake unnecessarily. A homemade pistachio paste can be lovely, but the best quality pistachios are so expensive that I just cave and buy the best store-bought I can find, which here in Toronto is Soma’s Manjoun-Pistachio Butter. Stella Parks suggests you make your own, using cheaper California pistachios, and pump up the flavour with pistachio oil and orange water, but there is nothing like the real thing. For this cake, it truly is go big or go home.
This pistachio paste contains a lot more fat and a lot less sugar than the Odense almond paste that I use when I make the almond version of this cake. And yet it rises much higher and has a finer crumb, and is unbelievably moist. It will still sink a little in the middle, as per the original, but is not be greasy or heavy. It’ll keep for days and is ideal for afternoon tea. It’s so full of eggs that I think you can call it breakfast in good conscience.
For those who want it as dessert, I reserve a little of the paste to add to whipping cream for a not-too-sweet topping. Perfect with sliced strawberries. I have a jar of candied cumquats that I used for cocktail making that work well spooned onto the cake. That same syrup is also a perfect addition to the whipped cream. Top this cake with plums, apricots, berries, poached pears, peaches, or a white chocolate ganache. Heaven.
- 1 ⅓ cup sugar (265 g)
- 8 oz best quality pistachio paste (225 g) For SOMA pistacio paste, this is two jars minus one tbsp
- 1 cup flour, divided (140g total)
- 1 ½ tsp baking powder
- ½ rounded tsp fine ground sea salt
- 1 cup unsalted butter, at room temperature, cubed (225g)
- 1 tsp vanilla extract
- 1 tsp pistachio extract or liquor (or ¼ tsp almond extract)
- 6 large eggs, at room temperature
- Preheat the oven to 325ºF (160ºC). Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.
- Using a food processor, grind the sugar, pistachio paste, and 1/4 cup (35g) of flour until the mixture resembles wet sand. The pistachio paste is much more liquid than almond paste, so if you're used to a drier mixture at this point, fear not.
- In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.
- Add the cubes of butter and the vanilla and almond extracts to the sugar mixture, processing until the batter is smooth. It will be still fairly runny and vivid green. It gets better, I promise.
- Add the eggs one at a time, processing a bit before the next addition. Scrape the sides down if necessary.
- Add half the flour mixture and pulse the machine a few times. Add the rest, pulsing the machine until the dry ingredients are just incorporated. Do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures that you don’t overbeat it.)
- Scrape the batter into the prepared cake pan and bake the cake for about 60 minutes, or until the top is deep brown and feels set when you press in the center.
- Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in the pan. It will sink in the middle a little. This is nothing to worry about.
- Once it's cool, remove it from the pan. It stays fresh for four days wrapped tight or in a cake dome with parchment paper pressed to the cut side.
- This cake is wonderful with summer fruit. It would also be incredible with a white chocolate pistachio ganache, or a rose and strawberry flavoured whipped cream, or orange curd.