Pistachio Cake

Cayk-e Pesteh-ye Kermani

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Preparation info

  • Makes

    1 x 8 in

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I love this light and fluffy pistachio cake. It’s perfect with sour cherry jam and a hot glass of well-brewed black tea.

Ingredients

batter

  • 1 cup/200 g sugar
  • cups/300

Method

  1. Place an oven rack in the center of the oven and preheat to 350°F/180°C.
  2. Butter an 8in/20cm-diameter spring-form cake pan and line the base with parchment paper, then grease with butter and dust with flour.
  3. For the batter: Place the sugar