I have been working on this recipe for 2 years to get the perfect moist cakey texture. My secret (not anymore 😋) ingredient is semolina. Divine at every bite. Moreish in every way. Baked at the right temperature for the right duration, this can be your creation.
1 cup cake flour or for-all-purposes flour
1 1/4 cup ground pistachio
1/2 cup semolina
1 cup white sugar
200 ml corn/ sunflower/canola oil
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla essence
1 tsp green coloring
butter for pan greasing and baking parchment
1/2 cup white chocolate chips
2 TBSP milk
-using a mixer, mix eggs, add sugar, and oil. Add vanilla and green coloring.
-preheat oven to 160 C (or 150 C if you have a small oven).
-mix all dry ingredients and start adding them to the wet ingredients while mixing slowly.
-fold in white chocolate.
-grease pan, and line it with baking parchment while cutting additional edges.
-pour batter in and bake for 1 hour and 15 minutes, or until a tooth pick comes out clean when poking into the cake.