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. 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.
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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.
- 2cups All purpose flour
- 1cup Pistachios
- 3/4cup Castor Sugar
- 2tsp Baking powder
- 1 /4tsp Cinnamon Powder
- A Pinch Nutmeggrated
- 1/2cup Butterunstarted, softened
- 1tsp Vanilla Essence
- 1cup Curdsthick and unsour
- 1/2cup Milk
- 1tbsp Water
- 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.
Check out the other bloggers doing this Bake-a-thon
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