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Pistachio Torte

A rich, nutty dessert that offers a moist texture with a delightful crunch of pistachios.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup pistachios shelled and finely ground
  • 1 cup granulated sugar
  • 1/2 cup butter softened
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter and dust with flour.
  3. In a mixing bowl, combine the ground pistachios, flour, baking powder, and salt.
  4. In another bowl, beat the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Gradually add the dry mixture to the butter mixture, mixing until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Let the torte cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For an extra touch, top the torte with whipped cream and crushed pistachios before serving.