Pistachio Nut Layer Cake recipe
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Ingredients
- 3 ounces shelled pistachio nuts 2 ½ cups all-purpose flour 1 cup milk 2 teaspoons almond extract 1 teaspoon salt ¼ teaspoon vanilla extract 1 tablespoon white vinegar 1 ½ teaspoons baking soda 1 ½ cups white sugar ½ cup unsalted butter 2 large eggs
Nutrition Info
- 324 caloriescarbohydrate: 47.8 gcholesterol: 53 mgfat: 12.4 gfiber: 1.4 gprotein: 6 gsaturatedFat: 5.8 gservingSize: -sodium: 402.9 mgsugar: 26.6 gtransFat: : -unsaturatedFat: : -
Directions Pistachio Nut Layer Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Pulse pistachios in a food processor until finely ground.
Sift flour into a bowl. Combine milk, almond extract, salt, and vanilla extract in a second bowl. Combine vinegar and baking soda in a third bowl.
Cream sugar and butter in a large mixing bowl. Add eggs, one at a time, blending well after each addition. Mix in pistachios. Add flour, alternating with the milk mixture, beating batter briefly after each addition. Gently fold vinegar mixture in to the batter, do not stir at this point. Pour batter into two 8-inch round cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, before frosting with your choice of frosting.