Pistachio chiffon cake: quick and easy recipe


There pistachio chiffon cake it is a very soft and very tasty cake! It smells like chopped pistachios and is covered with a pistachio glaze that will conquer everyone. Try the quick and easy recipe for a pistachio chiffon cake perfect to serve on any occasion!

There chiffon cake it is among the most popular cakes because prepares in a few minutes and is definitely among the more versatile desserts. It can be prepared in many variations and each is special and unique! There chiffon cake has a very long history and is part of the long list of desserts in the American pastry. Born in the 1920s, it only became a symbol towards the end of the 1950s and, then as now, it never fails in American homes and beyond!

Among my favorites tried in these years of blogging there is certainly the pistachio chiffon cake, an irresistible cuddle for lovers of pistachio and not! It has a very light and very soft consistency which makes it perfect to be enjoyed for breakfast accompanied by coffee with milk or even to your guests during a special occasion. Moreover, if left simple and decorated with powdered sugar only, it is a cake that can also be enjoyed by those suffering from intolerances as it is without milk and without butter!

And what better time than Christmas to serve the pistachio chiffon cake covered with an irresistible pistachio glaze? To make it even more special I decorated it with Sinisi pistachio grains, a leading brand in the production of dried fruit, preserves, legumes and cereals. On them ecommerce site I always find a very large one range of products indispensable for the realization of mine daily recipes and for special occasion. Don’t forget to have a look and fill your cart with wonders as well quality products using my coupon: ARG10 <-

Before the pistachio chiffon cake recipe, take a look at the other chiffon cakes I’ve made over the years:

Print Recipe

Pistachio chiffon cake

The pistachio chiffon cake is a very soft cake with a unique and inimitable taste of pistachios! Try it for breakfast and a snack, or serve it to your guests if decorated with a super delicious pistachio glaze!

Preparation time 10 minutes
Cooking time 35 minutes



For the chiffon cake:

  1. Preheat the oven to 180 ° static mode, 170 ° if ventilated. In the meantime, chop the pistachios with a robot until you get a consistency as fine as a flour.

  2. In a bowl, add the sifted 00 flour, the finely chopped pistachios (or pistachio flour if you use the latter), the sifted yeast, the sugar and a pinch of salt. Mix with a hand whisk to combine everything.

  3. Divide the egg whites from the yolks and combine the latter in a bowl together with the oil and warm water. Work with a whisk until you get a frothy mixture.

  4. Work the egg whites aside and, halfway through, add the cream of tartar which will stabilize them and make them firmer and more compact. You will need to obtain a firm and firm foam. If you haven’t, omit it and work freely until you get the same consistency.

  5. Pour the mix of egg yolks and liquids over the flour mix, add the pistachio spread and mix everything with a hand whisk. You will need to obtain a homogeneous mixture.

  6. Add half of the egg whites whipped until stiff and combine with a spatula and with movements from the bottom up. Add the rest of the egg whites and the vanilla extract (or vanillin) and mix with the rest.

  7. Pour the mixture into a mold for chiffon cake WITHOUT BURNING AND FLOURING of 18/20 cm. If you do not have the chiffon cake mold, use a classic 20 cm donut mold but I will go greased and floured, or with baking paper or spray remover.

  8. Bake in a preheated oven at 180 ° for about 35 minutes (30 minutes if ventilated). Test the toothpick before taking it out of the oven and continue cooking if necessary. Remove from the oven and let it cool upside down for at least two hours. If you have used the classic donut mold it is not necessary to turn it upside down but just let the chiffon cool at room temperature for 1 hour. If you prefer it lukewarm, even half an hour will suffice.

For the glaze:

  1. Melt the coarsely chopped white chocolate in a double boiler or microwave. It must be smooth and well melted. Add the pistachio cream and mix with a spoon to make it homogeneous.

  2. Pour the icing on the chiffon cake by now cold and let it drain freely. Garnish with chopped pistachios and serve!

  • You can prepare the cake 1 day in advance and store it under a glass cake jar. Continue to glaze if necessary.
  • It can be kept under a glass jar for sweets for at least 3 days.
  • You can decorate it with simple icing sugar to make it a perfect breakfast or snack cake.
  • If you don’t like pistachio glaze, you can opt for spreadable hazelnut cream (like Nutella).

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