A great cake for the weekend or just for any day treats….
Adapted from Rose’e heavenly cakes by Rose Levy Beranbaum
2 large eggs at room temperature
160 gr sour cream
½ teaspoons vanilla extract
56 gr pistachios
200 gr of sugar
200 gr all-purpose flour
½ baking powder
½ baking soda
½ teaspoon salt
170 gr butter at room temperature
Powdered sugar and chopped pistachios
Preheat oven to 175 degrees Celsius.
Spray and line with parchment paper a 20 cm round pan.
In a medium bowl combine the eggs, half of the sour cream and the vanilla extract – whisk lightly and set aside.
In a food processor pulse the pistachios and sugar until they are finely ground.
In the bowl of your electric mixer fitted with the paddle attachment combine the flour, pistachio mixture, baking powder, baking soda and salt. Add the butter and remaining sour cream – beat on medium speed for 1 minute, scrape down the sides. Add the egg mixture in 2 parts beating on medium speed after each addition.
Spoon the batter into the prepared pan and smooth the surface evenly. Bake for 35-45 minutes until a cake tester inserted in the center comes out clean. Let the cake cool for 10 minutes before removing it from the pan. When the cake cools completely you can top with powdered sugar and chopped pistachios.