Roasted Pistachio Cake

[@indrasupra4042]

I've made this cake twice in two weeks. Does not last one day. It's gone....all gone... My boys says that this is the best cake they've ever tasted. Thanks Michael for sharing this recipe.

[@LemLTay]

The cake comes out risen and soft even though it doesn't have baking powder (or other chemical raising agents). The secret - did you notice? - is in the mechanical action in making the cake!! The butter and sugar is creamed thoroughly, eggs added carefully, then well beaten in between each addition. Often, superficial creaming with slip-shod addition of eggs results in a curdled (broken) mixture, so the cake won't be light and well-risen, but heavy and sunken! Then the folding in of the flour is at a different speed and a much shorter time. Note how light and how much air has been entrapped in the final batter that goes into the tin! I urge viewers to watch the video carefully and observe the textures and results at each and every stage of the cake-making. This demonstration is a good exercise in paying attention to each stage, instead of just specifying a time (e.g. "beat for two minutes" is not very helpful, if one only stirs the mixture lazily during that time). PS: Cakes made without baking powder like these have good keeping qualities and taste better, as too much baking powder often results in a "soapy" kind of taste - that's why "all-in-one" cakes are often a second-best option. PPS: Bravo, Michael!

[@michaellim]

Thank you Lem Tay. That is the best comment, much appreciated. It really brighten my day when someone is really paying attention to the tutorial. I wish you a very very nice day. 😊

[@toshiyukisuzuki7610]

Michael Lim hi lem tay! thanks for explaining the science behind michael lim's magic. scientific as it seems, michael is still a wizard... this should make a great yummy christmas present to friends. what changes should i make if i bake this cake in fruit cake pans? michael, i read the comments and i am wondering why handbeating is better than an electric mixer when it comes to this recipe? i learn so much from you everytime i visif your channel. cheers michael先生

[@jb6050]

@@michaellim Exactly... I'm from Portugal and mostly bake olive oil cakes in which the air is incorporated by beating the eggs with the sugar (genoise or sponge like cake batter) and I make very few butter cakes (like UK fruit cakes and quick breads, or recipes that ask for melted butter) because of the curdling when adding eggs, difficulty for incorporating air, etc. But now after seeing this video I really got interested!

[@ashagadiyar128]

Lem Ta

[@violateeve7338]

Thank you very much for sharing this lovely recipe. Its the only recipe on youtube that brings the flavor of the pistachio. I just finished it now it tastes absolutely fantastic.

[@indrasupra4042]

I just finished making and baking this cake. OMG!!! It's so delicious. And so easy and quick to make. This will be my favorite cake.

[@rozzaadam7379]

Never fail to receive compliments whenever I bake for guests.. thank you Micheal.. 👍simple yet very tasty cake indeed 😍

[@kidskitchenbr]

Lovely recipe! I definitely will do it. Were the pistachios raw before being roasted? Should I remove the skin before grinding it? Thk you

[@marinablue2612]

I baked this cake for Chinese New Year and all my guests chose this cake being the best though I had 2 other cakes for variety. Thank you for your AMAZING recipe.

[@michaellim]

Thanks for your feedback, much appreciated. It really meant a lot for me to hear that. 😊

[@tanmaysadhukhan3346]

No beking powder no soda uses marvelous 👌

[@catherinechow8318]

Can I use cake flour for this? What is the different when usinf plain flour and cake flour? Thanks

[@nunomrgoncalves]

How long in the oven and temperature?

[@cookingbakingwithkirti]

for a variation, can we use roasted almond powder? btw cake looks very nice even without baking powder

[@michaellim]

Yes you can use roasted almond powder. 😊

[@cookingbakingwithkirti]

Ok thanx..will definitely give it a try..

[@briscatony5065]

Michael Lim please tell me how many cup use the ingredients

[@mccannpf]

Would a Swiss meringue pistachio flavored buttercream work with this?

[@alvanthen7409]

Hi michael, why dont use mixer to cream butter?

[@michaellim]

Thank you for reaching out with your question! This type of recipe is very forgiving. While using a mixer to cream butter can introduce more air and create a lighter texture, it's not always necessary. Mixing with just a spoon can yield excellent results as well, especially if the butter is at the right temperature (softened but not melted). This approach can produce a denser, yet still delightful texture. If you prefer to use a mixer for convenience or to achieve a specific consistency, by all means, go ahead. It's all about your preference and the desired outcome of your recipe.

[@nadarajans4513]

Hi, what food coloring do you use?

[@gaetanverloppe4226]

Thanks for your quick reply Michael. From Doris of Mauritius 🇲🇺👌

[@lakshmipandian407]

gonna try this cake today... can u tell us the size of the pan u used in ur videos.. is it a 7 inch one??

[@michaellim]

Pan size 18 cm.

[@lakshmipandian407]

Michael Lim thank u...

[@blochibtesam]

The cake came out lovely surprisingly even without any baking powder. The only change I would make is amount of sugar. I only put 200 gm and it still ws so sweet. 250 seems bit excessive.

[@michaellim]

It depends on personal taste, country to country and recipe to recipe.

[@kimlee9322]

Looks so good. Will definitely try baking it. After microwaving the butter, need to let it cool first? I noticed you mix very briskly all the way, even when adding in the flour. Is this correct? Can I omit the green food coloring? Is there no need for vanilla essence? If I want to make a bigger cake, I just need to double the ingredients?

[@michaellim]

This recipe is simple using minimum tools to execute. You can use a hand mixer if you have one. Microwave the butter for 10 seconds does’t not warm up the butter, so no need to cool down. You can skip the food colouring. This is a pistachio cake, not a vanilla cake. Not all cakes need vanilla essence. Each cake created for a reason. Roasted pistachio is not cheap. Think carefully before you decide to double the ingredients for a bigger size pan. Perhaps, try to find out whether you succeed from making it. This is one of my top cake, because the taste is so unbelievable amazing. Is a pity, it has such a low views. I guess is because the pistachio is very expensive.

[@kimlee9322]

@@michaellim Yeah, pistachios are very expensive. I'll still try it anyway. Thank you.

[@naureencandyland11]

Yup it still very exoensive and rare to find in my country

[@rachidamecheri7394]

Bravo, j'adore ce que vous faites.Merci

[@lindalee6404]

Hi Michael, I have tried with your recipe. My family members like it very much, but they find it a bit too sweet. Can I reduce the sugar levels, will it effect the texture. Thank you.

[@michaellim]

Yes you can reduce the sugar, but not more the 30 %.

[@lindalee6404]

Thanks for advise. 新年快乐😄

[@margaretlim1348]

Hi Micheal, why do u need to put the cake into the fridge after its baked n cooled. Is there a reason for this step? Or can I serve it right away aft it's cooled? Thank you.

[@michaellim]

It is not necessary if you going to serve it the same day. For those who wants to store it in the fridge you can, and it certainly taste even much better the next day.

[@jb6050]

... and it probably helps keeping its humidity.

[@milasha5238]

Hi sir, can I know what size of the pan ? Also plain flour? All purpose flour ?

[@dominic23jones]

Great video. Does it have to go in the fridge overnight?

[@michaellim]

Not necessarily, if you store it in the fridge make sure to take it out 30 minutes before serving. For me I just leave it in the room temperature because I know I will finish it in 2 days. 😁😁😁

[@jezyamaguchi1382]

This cake looks delicious! I just baked the worst pistachio bread today after searching for a recipe using ground pistachio powder online. First there was no liquid in the bread recipe and it only asked for 2 eggs. So, I added some vegetable oil.... boy! big mistake! Now I don't think I want to eat it. While searching for another recipe I came across your youtube tutorial. It looks really good! I am going to try again tomorrow since I have 9 pounds of pistachio powder which my friend bought from the pistachio farm she works for in California.

[@tanemily3774]

Can we use machine instead of using hand?

[@afcnutts]

Great job as always ...simple to follow and very clear to understand. if I may give a small suggestion don't break tge eggs directly into the mixture but first in s cup then in the mixture ..this is in case that you get a rotten egg ...and trust me it happens. thanks and thumbs up

[@michaellim]

Thanks for the advised. I always use fresh eggs from the farmers here. Never once I had problem. Still thanks for the tip. 😊

[@heidiwong5191]

Manuel Attard bbb

[@michiganguy4u]

Looks amazing ! Definitely will try it because I love Pistachio cake Just to make sure , no baking powder? Thank u so muck

[@nadiadayani6386]

Hello. I want to try this cake in a couple of days. But can I use this recipe along with a lemon curd filling and lemon icing? Or will it change the flavour of pistachio a 92nd make it subtle? Also what if I made this with half oil and half butter? Will the texture change? I love your recipes. I have tried a couple of them, they are really excellent.

[@chunloh]

very good tutorial for those don't own a mixer..

[@michaellim]

Yes, indeed. 😊

[@thienngahuynh5235]

Hi Michael, I am afraid my arm + hand are not as strong as your for the mixing 😸 If I use the mixer, will the result be beautiful as your cake? 😥 Thank you so much for the sharing. You are simple the best 💜

[@michaellim]

If you are using a hand mixer, use low speed. If you are using stand mixer, use paddle attachment and in low to medium speed. Make sure you use roasted pistachio, it gives a better fragrant.

[@roseaa5920]

Hi Michael, thank you for the receipe. I baked the cake it came very delicious. The only thing it didn’t raise as the cake in the video. Can I add baking powered?

[@michaellim]

The cake in this video rises about 1 cm when baked. If you can’t even make it rise without baking powder, it only means your batter is not well executed. Got nothing to do with baking powder.

[@123Sparekh]

Have made this cake following your recepie. Everyone loves it. It is one of the best tasting cakes. Thank you for sharing.

[@mandyz7032]

Is there any keto option for this cake ?

[@abirmoussa2316]

Thank you for the recipe, but no backing powder?!

[@michaellim]

Yes, no baking powder.

[@HJKelley47]

I'm not even a cake fan, but this CAKE! is something special. I wish my computer had smell-a-vision. I can see a slice of this cake with a tall glass of cold milk. Um..um..um

[@HJKelley47]

@Kaysen Johnny =: AVOID AT ALL COST. SCAM AND FRAUD!!!

[@Ellen-zy9gc]

Hi michael! I really want to try this recipe, but all I have at home right now is a 9" * 5" metal loaf pan. Do you know how I can convert the oven time to adjust for this? Any insight would be greatly appreciated ~ :)

[@michaellim]

Using different pan you may need to adjust the baking time. This you have to find it out yourself by standing close and keep an eye of the cake. Once is done, you will know in the future what is the baking time for that particular pan.

[@Seraphimmusicals]

Hi I am gonna try this cake today . Can u to plz tell me a pistachio flavoured butter cream frosting too. Atleast just the measurements. This is for my daughters b day which we r celebrating tomorrow

[@sabirasalam4249]

Love from kerala,India..

[@tanemily3774]

Hi there, I make this cake yesterday but was not cook.. The baking time was more than the one that you baked. Pls advice. Tq

[@michaellim]

If that is the case, you are not using the right baking mode. Every oven is different. You need to know how your oven works.

[@aphrodite193]

I love pistachios.Very nice recipe!

[@michaellim]

Thank you. 😊

[@adapaulinaalarcon5468]

Hiii :) Listen, I'd really like to try this, but I'm a little confused by all that "gram" thing. Could you please tell me how many cups is it per ingredient? Please please please. And thank you very much, the cake looks super nice and delicious.

[@kenancinar8333]

Maykıl dostum kabartma tozu yok bunu nasıl yaptınız

[@nithyachandrasekar8387]

For How many min should I bake the cake ?

[@janettejan8743]

sir what is the shelf life? tanx

[@أمالبراء-خ8ي]

How to make the cake without baking powder and separate the whiteness from the yolk؟ How does the cake work?

[@jb6050]

The air in this cake (which is a pound cake) is incorporated during the creaming of butter with sugar and kept by skillfully adding and beating in the eggs and flours.

[@sarahmbsworld6976]

I’m a fun of your recipes could you tell me the diameter of the cake pan

[@margarethabee8410]

So geart i have Many Time using Ur resepi i like simple and Nice so Good

[@shirll.9567]

Thank you for sharing the recipe. I noticed you used a spoon throughout the whole mixture. Is it possible to use a hand mixer and then a spatula to fold in the flour? Please advise. Thank you, Teacher Michael.

[@michaellim]

Yes of course you can use a hand mixer.

[@shirll.9567]

@@michaellim Thank you, Teacher Michael. Have a great week ahead.

[@tanmaysadhukhan3346]

😘😘😘i love u Michel lim

[@sumaal-hunaishi9810]

I made this cake; it's very moist and flavorful, but too sweet. I will but 180-200 grams of sugar next time.

[@onlym2024]

Hi u didn’t add baking powder for this cake !!

[@michaellim]

No need.

[@thithachnguyen8913]

Amazing cake ,thanks Michael 👍!

[@hudahassan6599]

I LIKE IT SO much 😊👌👍👏

[@judybicknell8610]

What a Beautiful cake!

[@pankajbajaj9578]

Oven with top viewing sunroof glass to view baked cake browning from top of microwave

[@jb6050]

It is basically a pound cake make with 70% of pistachio 'flour'. I wonder if it will work with whole grounded almonds???

[@noraks950]

I love it pravo😋😋😋جميل

[@alma12102001]

Never have i come across a pistachio cake, but i like the way it looks and the method of preparation ....simple 👍

[@michaellim]

Thank you Michelle 😊

[@ayeshaahmed2222]

Michael Lim i love your technique so neat and clean . i love watching your videos

[@medihakaya4593]

Super. Great recepie once again. I will try this with ground almonds as I have it.

[@meirecoelho5384]

Que deliciaaa vou fazer com certeza.

[@jordanallen3078]

You sure do love your doilies. 😉

[@embroiderysuzan872]

Thanks for the recipe

[@ahilaganesh1726]

can u make us blackforest cake and coconut cake

[@michaellim]

Yes, I will put it on my next video list, 😊

[@ahilaganesh1726]

Thkq very much

[@firask9774]

I don't understand, is it really (250 g butter)? it looks like it is much less than that! 250 g of butter will make the mix much more loose

[@michaellim]

Yes, it is 250g butter.

[@ahilaganesh1726]

sir ur cake looks very nice without using bk powder it comes soft

[@michaellim]

No baking powder needed. Yes it a soft and moist cake.

[@susialhadar6546]

Resep marmer cake dong mr Lim

[@SusannaMelikyan75]

👍👍👍👍👍👍

[@maricrisgutierrezabobo6663]

thanks sir God bless,

[@shamsasulaiman1005]

Nice cake.but no baking powder? ?

[@michaellim]

No baking powder. 😊

[@tanmaysadhukhan3346]

Your body verry muscular .and your forearm verry strong 💪

[@SankarlalSadhukhan]

Ground Pistachio powder skip to uges rosted cashew nut powder

[@yippiecrack]

aaah. good to know someone who also uses knife to lift up cake and cake slice. ;P

[@michaellim]

😁😁😁

[@victoreeee33]

A 7in cake with 250g of butter n 250g of sugar😳😳😳

[@incucinacondesy6786]

che bontà.

[@ruthhidalgo2571]

The gand mixer are very cheap to get.