Italian Pistachio Cake Recipe

Italian Pistachio Cake Recipe :-Crushed pistachios are the key ingredient in the Italian Pistachio Cake, sometimes referred to as “torta al pistacchio.” This cake is both straightforward and delectable. The recipe for this Italian cake is simple, requires just a few ingredients, and can be prepared in a short amount of time. It is suitable for any event.

Italian Pistachio Cake Recipe


  • One-half cup of pistachios, which is equivalent to 80 grams
  • Three huge eggs
  • One-half cup of granulated sugar and one-half cup of either canola or vegetable oil
  • ⅓ cup of milk, either whole or 2%
  • 1/4 milligram of vanilla
  • 1 ounce (130 grams) of sifted all-purpose flour for one cup
  • 2 teaspoons of powdered baking sugar
  • The topping consists of a half teaspoon of kosher salt, powdered sugar, and crushed pistachios, which are optional.



  1. Set the oven temperature to 350 degrees. Prepare a round cake pan measuring 9 inches in diameter by greasing it and lining the bottom with parchment paper.
  2. The pistachios should be ground in a food processor that has the blade attachment attached until they resemble a coarse crumb. After this, they should be set aside.
  3. Put the egg, sugar, oil, milk, and vanilla extract into a large mixing basin and whisk them together. The ingredients should be thoroughly blended, and you can do this by using a whisk or an electric mixer.
  4. Incorporate the flour that has been sifted, baking powder, and salt. Continue to mix until everything is just mixed. Having the batter appear to be runny is a usual occurrence. The crushed pistachios should be stirred in.
  5. After the pan has been prepped, pour the cake batter into it. Place on the baking rack in the middle of the oven that has been preheated.
  6. To ensure that a toothpick put in the center of the cake comes out clean, bake the cake for around 35 to 40 minutes.
  7. Ten minutes should be allowed for the cake to cool in the pan. After that, remove the cake from the pan with care and allow it to cool entirely on a wire rack.
  8. When you are ready to serve the cake, dust the top with powdered sugar and sprinkle it with additional pistachios that have been crushed or ground.



  • To create a powder from the pistachios, use a food processor. This might also be done in a blender if you want.
  • It will look that the batter is runny. This is totally normal, and once the cake has been baked, it will set wonderfully.
  • Before serving, you can add an additional layer of pistachio flavor to the cake by drizzling it with pistachio cream once it has cooled.
  • To keep leftover Italian Pistachio Cake fresh for up to three days, store it in an airtight container and keep it at room temperature. On top of that, you can store it in the refrigerator for up to a week or freeze it for up to a month.



  • IItalian “torta al pistacchio” is a quick and delicious cake. This works in a 9-inch round cake pan, 9×9 baking pan, or bundt pan.
  • Grease your pan with nonstick spray and line the bottom with parchment. Turn on oven to 350 degrees and place rack in middle.

Step 1: grind pistachios

  • Add shelled pistachios to a blade-attached food processor. Pulse pistachio mixture until it resembles gritty sand.
    Do not overmix or you may get pistachio butter.

Step 2: whisk together wet ingredients

  • In a large bowl or stand mixer bowl, mix eggs, sugar, oil, milk, and vanilla. Beat on low speed with a hand or electric mixer until well blended.

Step 3: add in dry ingredients

  • To incorporate the flour and baking powder into the mixture, sift them through a sieve with a fine mesh. When you have a cake batter that is somewhat thinner than normal,
  • add the salt and ground pistachios and whisk to blend the ingredients.

Step 4: bake and decorate

  • For approximately thirty-five to forty minutes, or until a toothpick inserted into the cake comes out clean, bake the cake.
  • The cake should be allowed to cool for ten minutes on a wire rack before being removed from the pan and allowed to cool entirely
  • You can move the cake to a serving plate once it has cooled down, and then adorn the top of the cake with a dusting of powdered sugar and additional chopped pistachios.
  • Consume in its current form or with a cup of hot coffee or espresso.

Leave a Comment