Dessert
Pistachio Sheet Cake
1 h 15 minServes 16Nutri-Score D€€
D
1 h 15 min
1 h 15 minPistachio Sheet Cake
what you need
Ingredients
pistachios (shelled, finely ground)Nuts & seeds150 g
all-purpose flourGrains250 g
granulated sugarPantry200 g
butter (softened)Dairy200 g
eggs (at room temperature)Dairy4 pieces- baking powderPantry10 g
milkDairy120 ml- vanilla extractPantry5 ml
saltSpices3 g- powdered sugar (sifted)Pantry150 g
cream cheese (softened)Dairy100 g
per serving
Nutrition
195kcal
- Carbs
- 21 g
- Proteins
- 3 g
- Fat
- 11 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Baking dish
Oven
Spatula
step by step
Method
- Step 1
Preheat and prepare the tin
- Preheat the oven to 180 °C.
- Line the baking dish with baking paper.
- Step 2
Make the pistachio batter
- Beat the butter with the sugar until pale and fluffy.
- Add the eggs one at a time, then the vanilla extract.
- Fold in the flour, ground pistachios, baking powder and salt, then loosen with the milk.
- Step 3
Bake the cake
- Pour the batter into the dish and smooth the top.
- Bake until golden and a skewer comes out clean.
- Step 4
Whip the pistachio frosting
- Beat the cream cheese with the powdered sugar.
- Fold in the remaining ground pistachios.
- Step 5
Frost and serve
- Let the cake cool completely.
- Spread the frosting over the top and cut into squares.
most cooked first