Pistachio Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g shelled pistachios, plus 50g extra for topping</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">250g caster sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">250g self-raising flour (or 250g plain flour + 2½ tsp baking powder)</li><li class="ingredients-single-item">50g ground almonds</li><li class="ingredients-single-item">2 tsp almond extract</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">Few drops green food coloring (optional)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">200g cream cheese, full-fat, room temperature</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">250g icing sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33 cm (9 x 13 inch) baking pan</li><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (150°C fan) and line your 23 x 33 cm baking pan with parchment paper, leaving some overhang on the sides to help lift the cake out later. Lightly grease the paper with butter to ensure nothing sticks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a food processor, grind 150g pistachios until they reach a fine meal consistency, similar to ground almonds. Be careful not to over-process or you'll end up with pistachio butter! The oils in the nuts will start to release if processed too long.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, cream together the butter and sugar until pale and fluffy, about 3-4 minutes. This incorporates air into the mixture, giving your cake a lighter texture. Don't rush this step – proper creaming creates the foundation for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of your measured flour to stabilize the emulsion. The batter should look smooth and silky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the flour, ground pistachios, ground almonds, and salt. The combination of wheat flour and nut meals creates a beautifully tender texture while providing rich flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the vanilla and almond extracts to the milk and stir to combine. The almond extract enhances the natural pistachio flavor, creating a more complex taste profile.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. Overmixing at this stage develops gluten, which can make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If using, add a few drops of green food coloring to enhance the pistachio color. The natural color from pistachios alone is quite subtle, so this helps create a more vibrant appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter into your prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles trapped in the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The cake should spring back lightly when touched. Be careful not to overbake, as this will dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to carefully lift it out onto a wire rack to cool completely. Proper cooling prevents the frosting from melting when applied.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the frosting, beat the cream cheese and butter together until smooth and fully combined, about 2 minutes. Cream cheese frosting can become runny if overbeaten, so stop once the mixture is smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Gradually add the sifted icing sugar and vanilla, beating on low speed until incorporated, then increase to medium speed and beat until light and fluffy, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. Create decorative swirls if desired for a more professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Roughly chop the remaining 50g of pistachios and sprinkle over the frosting. The contrast between the smooth frosting and crunchy nuts adds wonderful textural interest.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>For the best flavor, let the cake rest for at least 30 minutes before serving to allow the flavors to meld. Store any leftovers in an airtight container in the refrigerator for up to 5 days, bringing to room temperature before serving for the best texture and flavor.</li></ol>