Perfect Pistachio Cake

Preheat oven to 350 degrees.

Pulse pistachios in food processor until fine. (I like a bit more texture in mine so I don’t get *too* fine)

*If you want you can set aside 1/4 cup of pistachio to dust the top of your cake with.

Add flour, baking powder, baking soda, cardamom, and salt directly to your food processor. Pulse lightly until just combined.

In a large bowl, beat together butter and sugar until fluffy. Begin to add eggs, one at a time. Make sure to combine mixture fully after each egg. Add vanilla.

Alternatively add the flour mixture and milk to the butter and sugar mixture.

Like this:
Add 1/2 cup flour, beat mixture on low until just combined.
Add 1/4 cup milk, beat mixture on low until just combined.
Repeat until all flour and milk is gone.

Pour cake batter into desired baking dish that has been well greased. (I use Pam Baking Spray)

Cook for about 20 minutes, but it is best to undercook this cake then overcook it… once the edges start to brown the cake starts to dry out. Keep a close eye on it after 14 minutes.

For a neat effect, add 1 or 2 drops of green food coloring to cake batter and combine.

Frost with your favorite frosting… I have used buttercream and cream cheese. People seemed to enjoy buttercream more. And when I say people I mean me.