Sticky Pistachio Cake

Ingredients

• 195 g (1½ cups)unsalted roasted pistachios
• 2.5 ml (½ teaspoon)salt
• 70 g (½ cup)plain flour
• 50 g (½ cup)ground almonds
• 227 g (1 cup; 2 sticks)unsalted butter, at room temperature
• 300 g (1½ cups)granulated sugar
• 4large eggs
• Zest of ½lemon
• 2.5 ml (½ teaspoon)almond or vanilla extract
• 15 ml (1 tablespoon)freshly squeezed lemon juice
• 60 g (½ cup)icing sugar

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Grease a 23 × 10 cm (9 × 4-inch) loaf tin and line its base and sides with baking parchment, leaving enough overhang to lift out the sticky cake.

2. 2

   Grind the nuts

   Blitz the pistachios in a food processor until finely ground, taking care not to process them into a paste. Measure 1½ cups of the crumbs into a medium bowl and reserve the rest for the topping. Stir the salt, flour and ground almonds into the measured pistachios.

3. 3

   Mix the batter

   Using a stand mixer with the paddle attachment, beat the butter and sugar for a few minutes until light and fluffy, scraping down the bowl as needed. Beat in the eggs one at a time, followed by the lemon zest and almond or vanilla extract. With the mixer on low, add the flour mixture and mix only until combined.

4. 4

   Bake the cake

   Spoon the batter into the prepared tin and level the surface. Bake until a toothpick inserted into the centre comes out clean, starting to check at 45 minutes. Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

5. 5

   Glaze and finish

   Whisk the lemon juice and icing sugar together in a small bowl, then pour the glaze over the cake. Scatter the reserved pistachio crumbs on top.

6. 6

   Store the cake

   Keep the cake well covered in the fridge, where it will keep for several days.

What is sticky pistachio cake?

This is a rich loaf cake built around ground pistachios and almonds, with butter and sugar giving it a close, tender crumb. Its sweet, fragrant nut flavour is reminiscent of pistachio marzipan.

The recipe does not specify a particular regional origin. The combination of ground nuts, citrus and a simple sugar glaze gives it a distinctive flavour without needing elaborate decoration.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4950 calories, 82g protein, 480g carbs, 317g fat.

The pistachios, almonds and flour provide most of the carbohydrates, while butter and nuts contribute much of the fat. Eggs and nuts supply the protein. Pair a slice with fresh fruit or plain yoghurt for a more balanced plate.

Getting the pistachios right

Fine crumbs: pulse the pistachios until they are finely ground, then stop before they turn oily and become a paste. Measure the amount for the batter and keep the remaining crumbs for the topping.

Nut balance: ground almonds join the pistachios in the batter, adding another layer of nut flavour. Salt helps keep the sweetness from tasting one-dimensional.

Building a light batter

Creamed butter: beating room-temperature butter with the sugar until pale and fluffy helps give the loaf a lighter texture. Scrape the bowl so the mixture is evenly combined.

Eggs: add them one at a time and beat well after each addition. Once the flour and nut mixture goes in, mix only until incorporated to avoid overworking the batter.

Checking when it is baked

Start checking at 45 minutes, as the recipe gives no fixed baking time. Insert a toothpick into the centre; it is ready when it comes out clean.

Cooling: leave the cake in its tin for 10 minutes before turning it out. The parchment overhang helps release the sticky loaf, and cooling it completely makes glazing easier.

The lemon glaze and topping

Lemon glaze: whisk the freshly squeezed juice with icing sugar until smooth, then pour it over the cooled cake. The citrus gives the sweet loaf a bright finish.

Pistachio crumbs: sprinkle the reserved ground nuts over the glaze. They add colour and a little texture to each slice.

How to serve it

Slice the cake once it has cooled and the glaze has settled. It works well alongside tea or coffee, or as a simple dessert after a meal.

For a more balanced plate, pair a slice with fresh fruit and plain yoghurt rather than adding another rich or sugary accompaniment.

Recipe notes & tips

• Bring the butter and eggs to room temperature before mixing for a more even batter.
• Pulse the pistachios briefly and check their texture often so they stay crumbly.
• Scrape down the mixer bowl after creaming and while adding the eggs.
• Stop mixing as soon as the dry ingredients are incorporated.
• Use the parchment overhang to help lift the sticky cake from the tin.
• Let the cake cool completely before adding the glaze.

Variations

• Almond extract: choose it for a stronger marzipan-like aroma.
• Vanilla extract: use it instead of almond extract for a softer flavour.
• Citrus swap: use orange zest in place of the lemon zest for a different fragrant note.
• Extra lemon: add a little more lemon zest for a brighter citrus character.
• Nut topping: reserve a few larger pistachio pieces to scatter over the glaze.

Common mistakes to avoid

• Overprocessing pistachios: they can become a paste, so stop once they form fine crumbs.
• Skipping the measurement: set aside exactly 1½ cups of ground pistachios for the batter and reserve the rest for topping.
• Adding eggs all at once: beat them in one at a time to help the mixture combine evenly.
• Overmixing the batter: stop as soon as the flour mixture is incorporated.
• Turning out too soon: leave the cake in the tin for 10 minutes so it can settle before lifting it out.
• Glazing while warm: cool the cake completely first to keep the glaze from running off.

How to store

Keep the cake well covered in the fridge for several days. Bring slices to room temperature before serving, or warm them briefly if you prefer.

Frequently asked questions