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Strawberry Pistachio Cake

Strawberry Pistachio Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup shelled unsalted pistachios, finely chopped (plus 2 tbsp for topping)
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh strawberries
  • 2 tablespoons honey
  • 1 teaspoon fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment. In a large bowl, whisk flour, sugar, baking powder, salt, and chopped pistachios until uniform.
  2. Make a well in the centre. Add eggs, milk, oil, and vanilla. Whisk from the centre outward until smooth and thick.
  3. Fold in diced strawberries gently with a spatula until just distributed.
  4. Pour batter into the pan, smooth the top, and scatter extra pistachios if using. Bake 50-55 minutes until a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack.
  5. While the cake is warm, whisk honey and lemon juice. Drizzle over the top, let it set for a few minutes, then slice and serve.

Notes

The toothpick should show a few tender crumbs, not wet batter. If your strawberries are very juicy, toss them with a little flour from the measured amount to keep them suspended.