Made with ground pistachios, this pistachio cake recipe gets a boost from orange zest and cardamom. Serve as is with tea or dollop with whipped cream at dinner.
04In large bowl using electric mixer at medium speed, beat together butter and sugar until light and fluffy, 1½ to 2 minutes. Add orange zest followed by eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined.
05Spread cake batter evenly in prepared pan and bake until wooden skewer, toothpick, or cake tester inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on wire rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.
Editor’s note: This recipe for pistachio cake was first published in November 2007. Head this way for more of our easiest cake recipes →