Soft Pistachio Cake

Keep the butter out of the fridge to soften it or melt it in a bain-marie or microwave. Put butter and sugar in a bowl and whisk for a few minutes. Add the eggs, continue whipping, then the flour until the mixture is smooth.

Separately, take a blender where we are going to finely chop the pistachios.

Take the mixture again and add the chopped pistachios, turning again with the whisk and finally the baking powder.

Mix everything together and pour into a buttered and floured mould in the oven at 180° for 35 minutes.

At the end of cooking come out the cake from the oven and let it cool for about an hour.
Take it out of the mould and place it on a plate.

Take a jar of Pistì cream and melt it in a bain-marie.
Covering the cake the surface with cream and finally sprinkle with crushed pistachio.

Let it rest for another 10 minutes to let the cream dry out a little.

Add the grains of pistachio Pis.

La cake is ready to make you explode in uniquely pistachioy yet delicate pleasure. Good for snacks, breakfast and even as an end to a meal! 😋

Tips: try not to open the oven during cooking.
At the end always test the toothpick in the centre of the cake to see if it is cooked (insert the stick in the centre of the dough, if it is dry when pulled out, the cake is cooked if any dough remains the cake will need a few more minutes in the oven).