Eggless Pistachio Pound Cake

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.

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.

Eggless Pistachio Pound Cake

PIN this for Later!How to make Eggless Pistachio Pound Cake

  Step by Step Pictures for baking Eggless Pistachio Pound CakeHow to make Eggless Pistachio Pound Cake 1 How to make Eggless Pistachio Pound Cake 2 How to make Eggless Pistachio Pound Cake 3 How to make Eggless Pistachio Pound Cake 4  Pista Pound Cake

Eggless Pista 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.

Pistachio Pound Cake

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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.
Eggless Pistachio Pound Cake
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Rating: 0
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Rate this recipe!
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
Dish Type Eggless Cakes
Servings
Ingredients
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
Dish Type Eggless Cakes
Servings
Ingredients
Eggless Pistachio Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 185C. Prepare a loaf tin and line it with parchment paper.
  2. In a mixer take the pistachios and pulse to get a fine powder. Do it in spurts else it might become butter.
  3. Sift the flour along with baking powder, cinnamon powder, and nutmeg
  4. In a large bowl, using an electric beater, cream the sugar and butter until the mixture is fluffy.
  5. Next add the curds, vanilla. Combine well.
  6. Add the dry ingredients in batches, alternating with milk. Do not over mix. Add 1 tbsp water if required.
  7. Transfer the batter to the prepared loaf pan.
  8. Bake for 40 mins. You can check if it is done at 35 mins.
  9. Allow to cool before slicing.

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13 comments

  1. 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 !

  2. 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.

  3. You are rocking with pound cakes valli ! I love nut based cakes, and so do my kids. Definitely trying this out ..

  4. 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.

  5. 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!

  6. 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.

  7. 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… 😀

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