Tender Pistachio Torte Dessert Cake
Moist, and infused with ground pistachio cake. The perfect light dessert.
Servings 12 people
Ingredients
- 2/3 Cup (100g) Shelled pistachios
- 2 Tablespoons (27g) Potato starch
- 1/2 Cup (60g) All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 Cup (113g) Unsalted butter at room temperature
- 1/4 Cup Granulated sugar
- 2/3 Cup Light brown sugar
- 2 Large Eggs at room temperature
- 1 Large Egg yolk at room temperature
- 1/2 Cup (120g) Sour cream
Instructions
- Preheat your oven to 350F and grease and line the bottom of the pan with parchment paper.
- Process the pistachios with the potato starch until fine.
- Measure the flour, baking powder, baking soda and pistachio mixture and set aside.
- Cream the butter with the sugars until light a fluffy, about 4-5 minutes if using a stand mixer fitted with the paddles attachment. Or, 2-3 if using an electric hand mixer.
- Scrape the bottom and sides of the bowl then add the eggs with the mixer on high speed one egg at a time.
- Reduce mixer speed to low, then add the flour mixture in three parts alternating with the sour cream in two additions. Mix in the last portion of the flour using a rubber spatula.
- Spread the batter into the prepared pan and bake over the middle oven rack for 35-38 minutes, util the cake is puffed, golden brown and when a toothpick comes out clean from the center of the cake.
- Remove from the oven and allow the cake to cool in the pan for about 20-30 minutes, then run a knife between the cake and the pan then turn it over to your serving plate.