Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 ½ cups (192g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) whole milk
  • 1 cup (100g) shelled, unsalted pistachios, finely ground
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons (30-45ml) milk or lemon juice
  • A few drops of green food coloring (optional)
  • Chopped pistachios, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla and almond extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing!
  6. Gently fold in the ground pistachios until evenly distributed.
  7. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add food coloring (if using).
  10. Once the cake is completely cool, drizzle the glaze over the top. Garnish with chopped pistachios (if desired).