Pistachio Pound Cake
leitesculinaria.com · 2019 · 10 to 12 servings
Against 462 pound cake recipes
Less egg than 83% of recipes and no leavening, unlike 76%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- Less egg than 83% of recipes: 60% of the flour weight against the typical recipe's 80%.
- No leavening at all, where 76% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
Ingredients (14)
- 2 sticks unsalted butter (at room temperature, plus more for the pan)≈ 226 g
- 1 cup granulated sugar≈ 200 g
- 1/4 cup honey≈ 85 g
- 3 large eggs≈ 150 g
- 2 cups all-purpose flour≈ 250 g
- 1/3 cup whole milk≈ 81 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1/2 teaspoon almond extract≈ 2.1 g
- 2/3 cup ground pistachios≈ 80 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 cup confectioners' sugar≈ 60 g
- 1 tablespoon unsalted butter≈ 14 g
- 2 tablespoons honey≈ 42 g
- 1 tablespoon heavy cream≈ 15 g
- 1/4 cup crushed pistachios≈ 30 g
flour 250 gbatter 1079 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter90% · 42nd percentile · median 91%
- Sugar114% · 47th percentile · median 120%
- Egg60% · 15th percentile · median 80%
- Dairy33% · 43rd percentile · median 46%
- Leavening0% · 12th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 30 to 60 minutes
- median 60 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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