Pistachio Cakes - An Iranian Delicacy

Pistachio Cakes - An Iranian Delicacy - Plattershare - Recipes, food stories and food lovers
Pistachio Nuts are readily available in almost all the Middle Eastern Countries and they are most popular in Iran!They form a part of many beliefs and traditions and become a part of meals from a simple everyday fare to lavish weddings and common funeral rituals.There is almost no celebration or event which takes place without Pistachios.Here is a very simple yet absolutely delicious cake which can be made very quickly.These are one of those cakes where the quantity of powdered nuts is more than the quantity of flour and sugar.
4 from 2 votes
Print Pin
Advertisement
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Served As: Snacks
Recipe Cuisine Type: Middle Eastern
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 12

Ingredients
 

  • 225 gm Pistachio Nuts
  • 150 gm Refined Oil rice bran or any blended oils soft unsalted butter/150 odourless like sunflower
  • 120 gm Powdered Sugar
  • 2 Eggs
  • 20 gm All Purpose Flour or flour, or maida plain flour maida
  • 20 gm Corn Flour
  • For The Top : for the top
  • 2 tbsp Jam apricot.grape or mixed fruit give perfect results
  • 1 tbsp Water
  • to Pistachio Nuts or decorate decorate
Advertisement

Instructions
 

  • Make the cakes : Preheat oven to 175°C.Coarsely chop 75 gms of the nuts and grind the rest into a fine powder.Beat the eggs well in a bowl and keep aside.
  • Prepare a muffin pan by brushing it with oil or butter,sprinkling a little flour over it and sprinkling over with the coarsely powdered Pistachios.
  • In a mixing bowl beat butter/oil and sugar till pale and foamy.Add eggs and beat again till incorporated and light.Fold the plain flour,cornflour and powdered pistachios into it.
  • Spoon 2 tbsp into each muffin hole so as to fill half of it.This batter should make 11 – 12 cakes.Thump the tray on a kitchen countertop to remove any air bubbles.
  • Bake for 20 – 25 minutes till a light golden brown on top.
  • Take out and leave to cool for 15 – 20 minutes.
  • Make the topping : Heat the jam with the water till it bubbles and take off heat.Brush on top of the cooled cakes and stick 2 – 3 whole Pistachio nuts on top.
  • Serve : Serve with tea or coffee or as a dessert with some yogurt and honey or a fruit compote.

Recipe Notes

NOTE – ANYONE ALLERGIC TO NUTS SHOULD NOT MAKE THIS RECIPE.PLEASE SEE YOUR DOCTOR BEFORE TRYING OUT ANY NUT RECIPE!

Please appreciate the author by voting!

4 from 2 votes
Advertisement

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!

No comments yet

4 from 2 votes (1 rating without comment)

Leave a Reply