Eggless Pistachio Pound Cake
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.
Ingredients
- 2 cups All purpose flour
- 1 cup Pistachios
- 3/4 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
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.
- Allow to cool before slicing.
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