Pistachio Cake

Name: Pistachio Cake (Cayk-e Pesteh-ye Kermani)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 1 x 8in/20cm cake
Cuisine: Iranian
Ingredients: ½ teaspoon ground saffron threads dissolved in ¼ cup/60 ml rose water; ½ teaspoon fine sea salt; 1 cup/200 g sugar; 4 eggs (room temperature); 2½ cups/300 g raw pistachio kernels; 2 teaspoons baking powder; ½ cup/120 g plain yogurt or 1 cup/240 g tahini paste; ½ cup/120 g oil or ghee; ¼ cup/20 g ground raw pistachio kernels; 1 cup/120 g unbleached all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cardamom; 2 tablespoons powdered sugar for dusting (optional); ½ teaspoon cardamom powder

Cayk-e Pesteh-ye Kermani

Preparation info

Makes
1 x 8 in

Difficulty
Easy
Ready in
1 hr

Appears in

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
2½ cups/300

Asia
Iran
Cake
Vegetarian

Method

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