Pistachio Cake from Aleppo
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground anise
- 1 cup ground pistachio
- 4 large eggs
- 1 teaspoon lemon zest
- 1 cup softened butter
- 1.25 cups fine granulated sugar
- 1/2 cup milk
Preparation
Set the rack in the middle of the oven. Preheat the oven to 180°C. Prepare a tube pan. Grease the pan with shortening and flour it.
On a piece of parchment paper or in a deep bowl, sift the flour, baking powder, salt, and anise. Add the ground pistachio.
In the mixer bowl, place the butter and sugar, attach the paddle attachment and mix on medium speed for 3 minutes. Add the eggs and lemon zest. Beat until the eggs are incorporated. Add the milk, flour mixture, and pistachio. Mix for one minute.
Pour the cake batter into the pan.
Place the pan in the oven for 40 to 45 minutes. Test the cake's doneness with a small wooden skewer. It should come out clean after inserting into the center of the cake.
Remove the cake from the oven. Let it cool slightly in the pan then invert onto a wire rack and let it cool completely before serving.
