Ingredients
Equipment
Method
- Step 1: Grease the loaf pan (approx. 30x11 cm) or Bundt pan (approx. 24 cm diameter) thoroughly with fat (butter or margarine) and dust with flour, tapping out excess. Preheat the oven to 180°C (350°F) for conventional heat or 160°C (320°F) for fan-assisted heat.
- Step 2: In a large mixing bowl, add flour, cornstarch, and baking powder; mix briefly with a spoon. Sieve in the powdered sugar, then add all remaining batter ingredients: vanilla sugar, oil, egg liqueur, and eggs. Mix briefly on the lowest speed with an electric mixer until combined, then switch to the highest speed and mix for about 1 minute until a smooth batter forms. Scrape down the sides of the bowl with a spatula during mixing to ensure everything is well combined.
- Step 3: Pour the batter into the prepared pan. Place the pan on a wire rack in the lower third of the preheated oven. Bake for about 60 minutes. Perform a skewer test after about 50 minutes: insert a wooden skewer into the thickest part of the cake. If it comes out clean, the cake is done. If batter sticks, bake for a few more minutes.After baking, let the cake rest in the pan on a wire rack for about 10 minutes. Place a piece of parchment paper on the wire rack, then invert the cake onto it. Let the cake cool completely before decorating.
- Step 4: Once the cake is completely cool, prepare the glaze. Sieve the powdered sugar into a small bowl. Add the egg liqueur tablespoon by tablespoon and whisk with a small whisk or fork until a thick but pourable glaze forms. Add a few more drops of egg liqueur if too thick, or a little more sieved powdered sugar if too thin. Pour the glaze over the cooled cake, letting it drip down the sides. Sprinkle the chopped pistachios over the wet glaze so they adhere. Let the glaze set before serving.
Notes
Variations: For less alcohol, replace some or all of the egg liqueur with milk, cream, or orange juice. You can substitute the oil with about 200-220 g melted butter, though oil provides more moisture. Add chopped chocolate (dark or milk), nuts (walnuts, almonds), or raisins to the batter. Alternative toppings include lemon glaze, melted chocolate (milk or dark), sprinkles, coconut flakes, or chopped almonds instead of pistachios.
Tips for Success: Measure ingredients accurately, especially flour and baking powder. Do not overmix the batter (about 1 minute on high speed is sufficient). Always use the skewer test to check for doneness, as oven temperatures vary. Allow the cake to cool properly, first in the pan and then completely on a wire rack, to prevent breakage. Ensure the glaze is thick enough to coat the cake without being fully absorbed.
Storage: Store the cake well-wrapped in plastic wrap or a cake box at room temperature for about 3-4 days. It stays moist due to the oil. It can be stored in the fridge for longer, but is usually best served at room temperature. You can also freeze cooled, unglazed slices or pieces airtight for several months. Thaw at room temperature and add the glaze fresh after thawing.
FAQs: Yes, you can bake this cake in a Bundt pan (approx. 24 cm diameter) with the same temperature and time. While you can use melted butter instead of oil, the oil contributes significantly to the cake's moisture. The alcohol in the egg liqueur mostly bakes off, leaving the distinct flavor; for a milder taste, use lower-proof liqueur or replace part with milk. To fix a runny glaze, add more sieved powdered sugar; if too thick, add egg liqueur (or milk/lemon juice) drop by drop.