Pistachio Chai Cake

A buttery soft cake, packed with freshly ground pistachios and warming winter spices

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Vicki - Bowsessed


  • 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


  1. Grease a loaf pan with butter and line it with parchment paper. Preheat oven to 160°C.

  2. 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.

  3. 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.

Recipe Notes

Dust the cake with icing sugar before serving.

You could also coat the cake with a dark chocolate glaze.