Buttery Pistachio Cake - cooking recipe

Ingredients

1 cup shelled pistachios (heaping)
1 cup flour
2 teaspoons baking powder
1 teaspoon cardamom
1/4 teaspoon salt
1/2 cup full-fat milk
3/4 teaspoon vanilla
3/4 cup butter, softened (no substitutes!)
1 1/4 cups sugar (can use less)
3 large eggs

Preparation

Set oven to 350 degrees (second-lowest oven rack).
Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
In a cup whisk together the milk and vanilla.
In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
Add in eggs one at a time beating well after each addition.
Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
Transfer the batter into prepared baking dish.
Bake for about 20-22 minutes, or until cake tests done.
Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
Serve warm or room temperature.