If you love pistachios and the taste of marzipan, you will simply adore this Pistachio Chai Cake with warming winter spices subtly shining through.
It is perfect for an indulging breakfast or enjoy it with your afternoon coffee or tea.
Pistachio Chai Cake
A buttery soft cake, packed with freshly ground pistachios and warming winter spices
- 150 g pistachios finely ground
- 100 g butter at room temperature
- 180 g granulated sugar
- 3 eggs
- 50 ml milk
- 1 tsp vanilla extract
- a few drops almond extract
- 100 g all-purpose flour
- 1 pinch of salt
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 pinch of ground nutmeg
Grease a loaf pan with butter and line it with parchment paper. Preheat oven to 160°C.
Cream together ground pistachios, butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla, almond extract and milk.
In a separate bowl, combine flour, salt, baking powder and the spices. Add the flour mixture to the wet ingredients and stir until just combined. Place the mixture in the prepared loaf pan, smooth the top and bake for 45-50 minutes, until a toothpick inserted comes out clean.
Dust the cake with icing sugar before serving.
You could also coat the cake with a dark chocolate glaze.
If you don’t like the taste of marzipan (it’s ok we can still be friends!), simply omit the almond extract in the recipe.
I like my loaf cakes simple, finished with a dust of powdered sugar, in my mind this makes them more suitable for breakfast, but you could also coat the cake with a dark chocolate glaze. Or try a simple lemon sugar glaze with chopped pistachios added on top.
If you like simple loaf cakes, also try my Frangelico Hazelnut Raspberry Cake.