Best Easy Torta di Pistacchio Recipe

Preheat the oven to 350°F. Line an 8-inch round cake pan with parchment and lightly butter the surface for easy release.

Finely grind Bronte pistachios in a food processor—pulse in short bursts until a sandy texture is achieved, not a paste.

In a mixing bowl, cream unsalted butter and sugar on medium speed until light and fluffy, about 3–4 minutes.

Beat in eggs one at a time, mixing on low after each addition to maintain a smooth emulsion.

Sift flour, baking powder, and salt together. Fold into the wet mixture, alternating with milk, beginning and ending with dry ingredients. Stir in pistachios and vanilla extract.

Pour batter evenly into the prepared pan. Bake for 35–40 minutes, checking with a toothpick near the center; it should come out clean or with a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then transfer to a rack. Optional: Dust with powdered sugar or garnish with chopped pistachios before serving.