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  • Preparation Time: 20 minutes
  • Cooking Time:20 minutes
  • Servings: 4 people

Introduction:

cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues,custard and pies.Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such as baking soda  and/or baking powder. Common additional ingredients and flavorings include dried, candied or fresh fruits, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cake can be  iced with buttercream or other icings, and decorated and , piped borders, or candied fruits.Cake is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversary and birthdays.

Ingredients:

  • All purpose flour 1 1/2 cup
  • Powdered sugar 1 cup
  • Eggs 2 (separate egg white and yolk)
  • Pistachio paste (soaked, peeled,and grinded) 1/2 cup
  • Vegetable oil  /non flavored cooking oil 120 ml
  • Baking powder 11/2 teaspoon
  • Milk 1 cup
  • Vanilla essence 1 teaspoon
  • Green color as required
  • Butter for greasing 1 teaspoon

Procedure:

  1. Preheat the oven to 350°F or 180°C.
  2. Grease and dust the pan with butter and sugar.
  3. Sift the all purpose flour and baking powder for 3 to 4 times.
  4. Sift over powdered sugar and mix well.
  5. Now add egg yolks,vegetable oil,milk and vanilla essence and mix well.
  6. Then add pistachio paste , green color and mix well, and set aside.
  7. In another bowl add egg whites and beat for few seconds, and add vanilla essence and beat for 6 to 8 minutes.
  8. Fold in egg whites in cake batter by cut and fold method.
  9. Pour the cake batter in to pan .
  10. Bake in an oven at  350°F or 180°C for 25 to 30 minutes.
  11. Allow it to cool.
  12. Pistachio cake is ready.
  13. Enjoy!!!
Suggestions and comments are welcome.
Pistachio cake

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