In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.
- The author identified aspects of pistachio cake which make it “perfect” in their opinion.
- The recipes from Yossy Arefi’s Sweeter of the Vine and Rose Bakery’s Breakfast, Lunch, Tea are good examples of what makes a good pistachio cake, but needed changes.
- By altering the recipes from the two example bakeries, the author created a unique pistachio cake that meets their needs and wants.
“In my mind, the perfect pistachio cake would be absolutely green (my favorite color) with pistachio intensity, ideally with even more pistachios than flour but require no pistachio paste (not available everywhere and certainly not at, say, Sicilian quality), multiple bowls, or finicky steps.”