Serving: Serve at room temperature with tea or coffee.
Storage: Keeps well in an airtight container for 3–4 days. You can also freeze slices for up to 2 months.
Variations:
Add a dash of cardamom or lemon zest for a flavor twist.
Top with a light lemon glaze or cream cheese frosting for extra indulgence.
Fold in some chopped white chocolate or dried cranberries for texture.
FAQ:
Q: Can I use salted pistachios?
If that’s all you have, rinse and dry them before grinding, and reduce the added salt in the recipe.
Q: Can I make this cake dairy-free?
Yes! Substitute the butter with a plant-based spread and use any unsweetened plant milk.
Q: What kind of icing goes best with pistachio cake?
A simple lemon glaze or vanilla icing works beautifully to enhance the nutty flavor.
Enjoy this nutty, moist pistachio cake that’s both simple to make and impossible to resist!
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