Description
Soft pistachio sponge topped with fluffy pistachio cream and a sprinkle of crushed nuts for the perfect bite.
Ingredients
Scale
- 1 cup ground pistachios
- 1 cup all-purpose flour
- 1/2 cup heavy cream
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 tsp baking powder
- 1/2 cup vegetable oil or butter
- 1/2 cup milk
- 1 package pistachio pudding mix (optional)
- 1 tsp vanilla extract
- 1/4 cup chopped pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a rectangular baking dish.
- Whisk together flour, baking powder, and ground pistachios in a bowl.
- In another bowl, beat eggs and granulated sugar until fluffy, then mix in vegetable oil, milk, and vanilla extract. Fold this mixture into the dry ingredients.
- Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick comes out clean. Allow to cool completely.
- In a separate bowl, whip heavy cream with powdered sugar and pistachio pudding mix (if using) until fluffy.
- Spread the pistachio cream evenly over the cooled cake.
- Garnish with chopped pistachios, chill in the refrigerator, and then cut into neat bars.
Notes
- For a stronger pistachio flavor, use the optional pistachio pudding mix.
- Ensure the cake is completely cooled before spreading the cream to prevent melting.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg