Part Wholewheat Pista Cake

Name: Part Wholewheat Pista Cake
Total time: 1800 s
Yield: 8-serving
Cuisine: Indian
Ingredients: 1/2 cup Wholewheat flour; 1/4 cup All purpose flour; 1/4 cup pistachio Powdered; 1 tsp Baking powder; 1/2 tsp Baking soda; a pinch Salt; 1/2 cup Butter; 1/2 cup Sugar; 2 Eggs; 1/2 cup Milk; 1 tsp Vanilla essence; 2 tbsps Water; 1/2 cup Sugar; 1/4 cup pista Crushed

Femina Sherif @cook_7796263

Today is my Shirazkaaka's birthday and I wanted to surprise him with a cake.. Actually a cake is not the surprise factor here..but the cake of his favorite flavor, is. Yes, he loves anything and everything in Pista flavor, may it be ice-creams, wafers, cream cones or anything. So this is the first time I am baking a pista cake for the love of my life.. :)
Another interesting thing about this cake is it's crunchy topping. Wow..!! that was the most delicious part - the nutty and crackling layer. The soft and moist cake topped with this sweet and crunchy crust was indeed a treat for the taste buds.
For those who doesn't like those heavy whipped cream or chocolate ganache as topping could easily consider this nutty topping for their cakes the next time. You may use any nuts like cashews or almonds too. And it is super simple.

Femina Sherif @cook_7796263

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Ingredients

30 mins

8-serving

1/2 cupWholewheat flour
1/4 cupAll purpose flour
1/4 cuppistachio Powdered
1 tspBaking powder
1/2 tspBaking soda
a pinchSalt
1/2 cupButter
1/2 cupSugar
2Eggs
1/2 cupMilk
1 tspVanilla essence
2 tbspsWater
1/2 cupSugar
1/4 cuppista Crushed

Saved

Steps

30 mins

1

Sieve together all the dry ingredients – Wholewheat flour, all purpose flour, baking powder, baking soda, and salt. Keep it aside.
2

Whisk together butter and sugar.
3

To this add the eggs, one by one and whisk again.
4

Add in the vanilla essence too and mix well.
5

Now fold in the dry ingredients mix to this slowly, and in parts.
6

Add the pista powder and mix.
7

Start adding milk little by little to get a smooth batter.
8

Preheat the oven to 170 degree centigrade.
9

Grease a cake tin and pour the batter. Tap against the kitchen counter to release any trapped air bubbles.
10

Bake for 25-30 minutes, until a toothpick inserted comes out clean.
11

Allow to cool completely.
12

Once it is cooled, prepare the crunchy topping.
13

For this mix together the water and sugar in a microsafe bowl and heat for 4 minutes. It will start to caramelize.
14

Take it out of the oven and dd in the crushed pista and mix quickly.
15

Immediately pour over the cooled cake.