This cake is simply my favourite pistachio cake out there, it’s a recipe that my friend from university passed on to me almost 10 years ago (do the math lol) she had her mom’s hand write It for me on a piece of paper in the cutest handwriting (I’ve added the photo for reference) and I’ve been obsessed ever since. In this recipe you’ll be surprised to know that it does not call for flour but rather sliced bread (I know shocker), it adds the yummiest texture and works perfectly with the pistachio and is finally topped with caramel.
Pistachio Cake
Ingredients
- 8 White sliced bread without the crusts blend until fine
- 4 Eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup pistachio powder
- ¼ teaspoon baking powder
- 1 teaspoon vanilla extract optional
- 3 Tablespoon milk powder
For the Caramel
- 1 cup sugar
- 1 cup cream
- 1 tbsp butter
Instructions
- Preheat oven to 350F
- In a bowl beat the eggs, sugar, oil, and powdered milk until fluffy then add the bread which then will become creamy. Add the baking powder, vanilla extract, and pistachio powder blend until fully incorporated. (Don’t over mix)
- Pour the batter in a prepared cake pan covered lined with parchment paper, Place the cake on the middle rack and bake for 35-38 minutes or until a BBQ stick inserted comes out clean.
- Take out the cake and allow it to cool for 5 – 10 minutes, add the warm caramel to the cake to keep the moisture in. slice and enjoy!
For the Caramel
- In a non-stick pan, combine all of the ingredients and allow them to melt together, stirring occasionally over medium-low heat
