This brown butter pistachio cake is so moist and flavorful that no one will miss the buttercream!
We celebrated my dad’s birthday last night so it was only fitting that I make him another pistachio treat. Last year I baked these cupcakes which were a huge hit with everyone who tried them, but admittedly my dad discarded the frosting. So, I learned my lesson. No buttercream (sorry, Mom!). In a household where that wouldn’t typically pass the “dessert” test, I knew I had to go above and beyond with the cake itself. Well, this brown butter pistachio cake was an enormous hit with everyone, my buttercream-addicted mom included. My sister and dad kept talking about how much they loved the topping. I couldn’t get over how much I enjoyed the cake. The brown butter flavor came through but didn’t overpower the pistachio at all. And the texture… it was slightly dense but extremely moist. The edges had a light crunch to them, kind of like the perfect brownie corner. This definitely isn’t something I’d normally think to make, but I’m definitely adding it to my future baking rotation. My dad even joked, “you should open a bakery.”
- 120g (~1 cup minus 1 teaspoon shelled pistachios) salted shelled pistachios, ground in food processor to fine meal (about 1 minute)
- 100g (~1¼ cups) almonds meal
- 40g (~1/3 cup) all-purpose flour, sifted
- 250g (1 cup / 2 sticks) unsalted butter, browned and chilled for an hour*
- 250g (~1/2 cup) granulated sugar
- 205g (~4 large) eggs, whisked
- 1 tablespoon lemon zest (~one large lemon)
- 5 milliliters (1 teaspoon) vanilla extract
- 127g (~1 cup) salted shelled pistachios
- 210g (~1/2 cup) granulated sugar
- 30 milliliters (2 tablespoons) water
- Preheat the oven to 350 degrees; Grease and flour 1 10-inch round pan and line bottom with parchment paper
- In a medium bowl, whisk together ground pistachios, almond meal and flour; set aside
- In the large bowl of an electric mixer, beat together browned butter and sugar on medium high speed until light and fluffy
- Scrape the sides of the bowl with a rubber spatula; add eggs, lemon zest and vanilla; mix on medium speed until combined
- Remove bowl from mixer and fold in pistachio mixture; do not overmix
- Pour batter into prepared baking pan and place in center of oven; bake for 35-40 minutes or until a knife comes out clean from center
- Place cake on wire wrack to cool for 10 minutes
- Once cake has partially cooled, run a knife around the edge cake for easier removal; carefully turn pan upside down to remove cake; set aside and make topping
- Make the Candied Pistachio Topping
- Place sugar and water in a heavy duty medium saucepan over medium-high heat; stir until mixture comes to a boil and then continue to stir for a few minutes or until it becomes a thick syrupy consistency; remove from heat and stir in pistachios
- Spread evenly over center of cake
- Slice and serve
Candied Pistachio Topping Adapted from My Kitchen Stories
*To brown the butter, heat it in a heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately. You should be able to smell the deeper more caramel flavor of the butter
Store leftovers covered in a cool dry spot for up to four days for best results
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What a fantastic looking cake! I love buttercream, but this candied pistachio topping looks wonderful! Brown butter really does make everything better!
This pistachio cake sounds totally insane – in the best way. Loving the recipe!!
I absolutely loved the first pistachio cupcakes I ever made recently, and now I must make this cake! Love that topping. I don’t think I’d miss the frosting :-)
I can see why everyone loved this cake! It looks amazing!!!
Your dad doesn’t like buttercream?! Are you sure you’re related?! Just kidding. Kind of.
This cake looks amazing! You KNOW I’m obsessed with pistachios lately. Need this.
What a lucky pop! I would love a home made cake like this for my birthday ;)
This cake looks delicious, especially the topping!
Mmmmmmm, brown butter! I can just imagine how amazing this is going to taste!