Recipe: Sicilian Pistachio Pound Cake
- 7 ounces pistachio paste
- 1 cup granulated sugar
- 1 cup (2 sticks) butter, room temperature
- 4 large eggs, room temperature
- 1 cup all purpose flour
- 1 cup finely ground pistachios
- 1 teaspoon baking powder
- 1/2 cup milk
Preheat oven to 325 degrees. Grease and flour 9 x 5-inch loaf pan.
Using an electric mixer set on medium speed, beat pistachio paste, sugar and butter until well mixed.
Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.
Sift flour and ground pistachios with the baking powder, and add to batter alternately with milk. Beat on low until just combined and smooth. Do not over mix, or cake will be tough.
Pour batter into pan. Bake for 75 minutes at 325 degrees or until a toothpick inserted in the center pulls out clean.
Cool cake while still in pan on wire rack for 5 minutes. Remove from mold carefully and finish cooling on rack before cutting.
8 to 10 servings