Persian Pistachio Cakes: A Deliciously Easy Recipe

45 minutes

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Persian Pistachio Cakes: A Deliciously Easy Recipe - Plattershare - Recipes, food stories and food lovers

4.34 from 6 votes
Middle Eastern

About Persian Pistachio Cakes: A Deliciously Easy Recipe

Indulge in the rich, nutty delight of Persian Pistachio Cakes, a simple yet elegant treat perfect for any occasion. This recipe showcases the prominent role of pistachios in Iranian cuisine, using a generous amount of pistachio powder for an intensely flavorful experience. Prepare to be amazed by how quickly these delectable cakes come together!
Unlike traditional cakes, these rely on the exquisite taste of pistachios, requiring less flour and sugar. The result? A moist, intensely flavored cake with a delightful crunch from the chopped pistachios. Perfect with tea, coffee, or as a delightful dessert alongside yogurt and honey.
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Recipe Time & More

Prep20 minutes
Cook25 minutes
Total45 minutes
Calories312 kcal
Serves12
Served AsSnacks
Recipe TasteCrunchySaltySweet

Ingredients
 

For the Cakes

  • 225 gm Pistachios 150g finely ground into a powder., shelled, unsalted. 75g coarsely chopped
  • 150 gm Oil rice bran oil, or unsalted butter are suitable options., sunflower oil
  • 120 gm Sugar powdered
  • 2 Large Eggs
  • 20 gm All-Purpose Flour also known as plain flour or maida.
  • 20 gm Corn Flour also known as cornstarch.

For the Topping

  • 2 tbsp Apricot Jam other fruit jams, also work well., such as grape or mixed fruit
  • 1 tbsp Water
  • 6 Pistachios whole pistachios for garnish.
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Instructions
 

Prepare the Oven and Ingredients

  • Preheat oven to 175°C (350°F). Coarsely chop 75g of the pistachios; grind the remaining 150g into a fine powder. Beat the eggs well and set aside.

Prepare the Muffin Tin

  • Lightly grease a 12-cup muffin tin with oil or butter. Sprinkle a little flour over the tin, then sprinkle with the coarsely chopped pistachios.

Mix the Cake Batter

  • In a mixing bowl, cream together the oil/butter and powdered sugar until pale and fluffy. Beat in the eggs until well combined and light. Gently fold in the flour, cornflour, and powdered pistachios until just combined.

Bake the Cakes

  • Spoon 2 tablespoons of batter into each muffin cup, filling about halfway. Tap the tin gently on the countertop to remove air bubbles. Bake for 20-25 minutes, or until lightly golden brown.

Cool and Glaze

  • Remove from the oven and let cool in the tin for 15-20 minutes before transferring to a wire rack to cool completely.

Make the Topping

  • In a small saucepan, gently heat the apricot jam and water until it simmers and slightly thickens. Remove from heat.

Glaze and Garnish

  • Brush the cooled cakes with the warm jam glaze. Top each cake with 2-3 whole pistachios.

Serve

  • Serve the Persian Pistachio Cakes with tea, coffee, or as a dessert with yogurt and honey, or a fruit compote.

Recipe Notes

Expert Tips for Perfect Persian Pistachio Cakes

  • Don't overmix the batter: Overmixing can lead to tough cakes. Mix only until the ingredients are just combined.
  • Use high-quality pistachios: The flavor of these cakes depends heavily on the pistachios. Use fresh, high-quality, unsalted pistachios for the best results.
  • Adjust baking time: Baking times may vary depending on your oven. Start checking for doneness around 20 minutes and continue until a toothpick inserted into the center comes out clean.
  • Get creative with toppings: Experiment with different types of jam or add a sprinkle of powdered sugar for extra sweetness.

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4.34 from 6 votes

Recipe Nutrition

Calories: 312kcalCarbohydrates: 17gProtein: 6gFat: 26gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gFiber: 2gSugar: 11g

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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