Pistachio Cake

Thanks so much to Hillary Tisman of Refrigerate After Opening for the fantastic cake recipe!

Serves 8-10

Ingredients

1. 11 oz pistachio paste (1 can)
2. 1/3 cup granulated sugar
3. 4 oz unsweetened butter, cut into small pieces and chilled, plus more for coating the pan
4. 2 TBS honey
5. 3 eggs
6. 2 TBS Dumante
7. 3/4 cup flour
8. 1/4 cup crushed pistachios
9. 1/3 cup confectioners’ sugar, for dusting

Method:

Preheat oven to 350 F.

Butter an 8″ springform pan and line the bottom with parchment paper

In a mixer fitted with a paddle attachment, cream the pistachio paste and sugar for at least 2 minutes. Add in the butter and cream until well blended, about 4-5 minutes.

Mix in honey, Dumante, and the eggs, one at a time, until the batter has been fully combined.

Scrape batter into the pan and smooth, tapping the pan on your counter to get out any air bubbles and top the batter with the crushed pistachios.

Bake until the sides are golden brown and a toothpick placed into the center of the cake comes out clean, about 30-35 minutes, depending on your oven.

Allow the cake too cool, and then serve with a dusting of powdered sugar of whipped cream.