Ingredients

• 1 cup pistachios, shelled
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup cranberries, dried
• 1/4 cup milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a food processor, pulse the pistachios until they are finely ground.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a separate large bowl, cream the butter and sugar together until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Fold in the ground pistachios and dried cranberries until evenly distributed.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Serve this delicious pistachio cake warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.