Pistachio Cake with Walnuts

Pistachio Cake with Walnuts is a delightful and nutty dessert that combines the unique flavor of pistachios with the rich, earthy taste of walnuts. This moist and tender cake is infused with a subtle pistachio essence and studded with crunchy walnuts, making each bite a harmonious blend of textures and flavors. The cake is perfect for any occasion, whether you’re enjoying it with a cup of tea or serving it as a centerpiece at a special gathering. Topped with a light glaze or dusted with powdered sugar, this cake is as beautiful as it is delicious.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup pistachio pudding mix (instant)
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1/2 cup shelled pistachios, finely ground
• 1/2 cup walnuts, chopped

For the Glaze (optional):

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. Combine the wet and dry ingredients: Add the pistachio pudding mix to the wet mixture and mix until combined. Gradually add the flour mixture to the butter mixture, alternating with the milk and sour cream, beginning and ending with the flour. Mix until just combined.
5. Fold in the nuts: Gently fold in the finely ground pistachios and chopped walnuts, ensuring they are evenly distributed throughout the batter.
6. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, bake for 45-50 minutes. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the glaze (optional): In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
8. Serve: Slice and serve the cake as is, or with a dusting of powdered sugar for a simpler presentation.

Enjoy your Pistachio Cake with Walnuts as a deliciously nutty treat that’s perfect for any occasion!