Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 package (3.4 oz) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup softened unsalted butter
3 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup finely chopped pistachios
For the Frosting:
1 cup powdered sugar
2 tablespoons milk or heavy cream
1 tablespoon pistachio paste or 1/2 teaspoon extract Almonds
A few drops of green food coloring (optional)
For the Topping:
1 1/2 cups chopped or whole pistachios
Instructions
Preheat oven: Set your oven to 350°F (175°C). Grease and flour a prepared skillet.
Prepare the Mixer:
In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder, and salt.
Add the butter, eggs, milk, heavy cream, vanilla extract, and almond extract. Mix until smooth and creamy.
Gently fold in the chopped pistachios.
Bake: Pour the batter into the prepared skillet and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk (or cream), pistachio paste (or almond extract), and food coloring until smooth.
Glaze the Cake: Drizzle the glaze over the cooled cake. Sprinkle with crushed pistachios to garnish.
