Eggless Pistachio Pound Cake is baked with Pistachios and makes a wonderful tea cake to enjoy. This has the right amount of sweetness that makes it a great snack to enjoy during the evening.
This cake was quite dense and has a hint of cinnamon and nutmeg. I didn't want to overpower the cake flavour by adding too many other overpowering flavours. While at the first bite one might think this is not so sweet or fit for a dessert, I was aiming more at creating a right one for packing for kids breakfast time.
Since it didn't have any nuts to be seen, Peddu also enjoyed it. He shouldn't see any nuts in his cakes. While Konda said she enjoyed it. My colleagues for whom I took the major part, all enjoyed.
One of the new things I learned while baking this cake was about the reasons for the dense gluey streaks that I have sometimes seen in my cakes. I always thought I had added too much butter or the cake wasn't cooked completely. This time I googled and read about it on kingarthurflour site. Apparently, this can happen when you overbeat your butter mixture. While we always think that creaming the sugar and butter to the full peak is good, there is a flip side to it as well. So there goes another thing we must remember while baking dense cakes.
So for the last cake on the Pound cake series in the Bake-a-thon 2018, I have a Pista Pound cake.
Step by Step Pictures for baking Eggless Pistachio Pound Cake
Eggless Pistachio Pound Cake
Ingredients Needed:
2 cups All Purpose Flour 1 cup Pistachios 3/4th cup Castor Sugar 2 tsp Baking Powder 1 /4 tsp Cinnamon Powder A Pinch Nutmeg. grated 1/2 cup Butter, unstarted, softened 1 tsp Vanilla essence 1 cup Curds, thick and unsour 1/2 cup Milk 1 tbsp Water
How to make Eggless Pistachio Cake
Preheat your oven to 185C. Prepare a loaf tin and line it with parchment paper. In a mixer take the pistachios and pulse to get a fine powder. Do it in spurts else it might become butter. Sift the flour along with baking powder, cinnamon powder, and nutmeg In a large bowl, using an electric beater, cream the sugar and butter until the mixture is fluffy. Next add the curds, vanilla. Combine well. Add the dry ingredients in batches, alternating with milk. Do not over mix. Add 1 tbsp water if required. Transfer the batter to the prepared loaf pan. Bake for 40 mins. You can check if it is done at 35 mins. Allow to cool before slicing.
Eggless Pistachio Pound Cake is baked with Pistachios and makes a wonderful tea cake to enjoy. This has the right amount of sweetness that makes it a great snack to enjoy during the evening.
Course Desserts, Snacks
Cuisine Fusion
Keyword Eggless Pound Cake
By Cook Method Oven
Occasion Christmas, Evening Snack
By Diet Eggless, Healthy Recipes, Kid Friendly
Dish Type Eggless Cakes
Author Srivalli
Ingredients
2cupsAll purpose flour
1cupPistachios
3/4cupCastor Sugar
2tspBaking powder
1 /4tspCinnamon Powder
A Pinch Nutmeggrated
1/2cupButterunstarted, softened
1tspVanilla Essence
1cupCurdsthick and unsour
1/2cupMilk
1tbspWater
Instructions
Preheat your oven to 185C. Prepare a loaf tin and line it with parchment paper.
In a mixer take the pistachios and pulse to get a fine powder. Do it in spurts else it might become butter.
Sift the flour along with baking powder, cinnamon powder, and nutmeg
In a large bowl, using an electric beater, cream the sugar and butter until the mixture is fluffy.
Next add the curds, vanilla. Combine well.
Add the dry ingredients in batches, alternating with milk. Do not over mix. Add 1 tbsp water if required.
Transfer the batter to the prepared loaf pan.
Bake for 40 mins. You can check if it is done at 35 mins.
Yes , sometimes we don’t realise that we are over beating the ingredients , well I didn’t know that it could be the cause of dense cakes . Thanks , will be careful in future . The pistachio must have given a wonderful flavour to the pound cake , it’s a wonderful pound cake series !
Learnt something new today. I don't cream the batter for eggless cakes, but now I may do it with caution. The pistachio cake looks wonderful. With pistachio powdered, the cake must be so rich in taste. Loved all your pound cakes Valli.
Thats an interesting tip about overbeating butter, learned something very useful. Pistachio pound cake looks very rich and extremely nutty as well. With the hint of cinnamon and nutmeg, can guess how fabulous this cake will be.
another awesome pound cake recipe valli. i have always used oil in my cakes, very rarely butter, will remember your tip. The cake looks perfect for snacking,loved all your nutty cakes this week!
I love pistachio flavored baked goodies and I also love the beautiful green color it imparts. Your pound cake sounds absolutely delicious. Very helpful tips for baking.
That cake looks so perfect! I love pistachios and have some in my fridge, I must try this one with it... Noted your point of overbeating the butter, I always end up underbeating since I am really lazy to go on with it, I guess that wouldn't cause a problem... 😀
Initially when I started baking, I was under the impression that a well beaten batter makes good cakes!! Only after a few failures did I realise that it was the mistake I was doing!My lil one does not like nuts and dried fruits in cakes, not even tutti frutti! So I either avoid tutti frutti or powder the nuts and add to the batter! This pistachio cakes sounds so yum Srivalli.!
vaishalisabnani says
Yes , sometimes we don’t realise that we are over beating the ingredients , well I didn’t know that it could be the cause of dense cakes . Thanks , will be careful in future .
The pistachio must have given a wonderful flavour to the pound cake , it’s a wonderful pound cake series !
gayathriraani says
Learnt something new today. I don't cream the batter for eggless cakes, but now I may do it with caution. The pistachio cake looks wonderful. With pistachio powdered, the cake must be so rich in taste. Loved all your pound cakes Valli.
sizzlingtastebuds says
You are rocking with pound cakes valli ! I love nut based cakes, and so do my kids. Definitely trying this out ..
Varada says
Good tip about creaming the butter. The pistachio flavor in the cake sounds awesome. Enjoyed your variations of the classic pound cake.
Priya Suresh says
Thats an interesting tip about overbeating butter, learned something very useful. Pistachio pound cake looks very rich and extremely nutty as well. With the hint of cinnamon and nutmeg, can guess how fabulous this cake will be.
FoodTrails says
Loving your eggless pound cakes.. this one with pistachios looks perfect must be one with a nutty flavour..beautiful texture!!
Priya Srinivasan says
another awesome pound cake recipe valli. i have always used oil in my cakes, very rarely butter, will remember your tip. The cake looks perfect for snacking,loved all your nutty cakes this week!
Pavani says
I love pistachio flavored baked goodies and I also love the beautiful green color it imparts. Your pound cake sounds absolutely delicious. Very helpful tips for baking.
Rafeeda - The Big Sweet Tooth says
That cake looks so perfect! I love pistachios and have some in my fridge, I must try this one with it... Noted your point of overbeating the butter, I always end up underbeating since I am really lazy to go on with it, I guess that wouldn't cause a problem... 😀
Sharmila Kingsly says
Love adding pistachios in baking .. The green tint adds to the beauty..
Pavani says
Cake looks yum yum and soft .perfectly baked and love the addition of pistachios.
Sharmila says
This pistachio cake is looking so good. I always love adding nuts to a cake.
Suma Gandlur says
The cake sounds yum and love the pistachio twist to the pound cake.
chefmireille says
pistacchio sounds like a great cake and one of the few nuts I can eat. I would gladly enjoy a slice of this!
Veena Krishnakumar says
Pistachio cake looks too good. am going to bake this soon
Padmajha PJ says
Initially when I started baking, I was under the impression that a well beaten batter makes good cakes!! Only after a few failures did I realise that it was the mistake I was doing!My lil one does not like nuts and dried fruits in cakes, not even tutti frutti! So I either avoid tutti frutti or powder the nuts and add to the batter! This pistachio cakes sounds so yum Srivalli.!