Zainab Khanam
– 1 cup shelled pistachios (unsalted) – 1 cup all-purpose flour – 1/2 cup almond flour – 1 tsp baking powder – 1/2 tsp salt – 1 cup sugar – 1/2 cup unsalted butter – 3 large eggs – 1/2 cup milk – 1 tsp vanilla extract
Grind pistachios into a fine powder. Set some aside for garnishing later.
Combine flour, baking powder, baking soda, salt, and ground pistachios in a bowl.
Using your thumb, gently press into the center of each ball to create an indent. Fill each indent with a small spoonful of jam.
Add eggs to the butter mixture, then mix in vanilla. Gradually add the dry ingredients and milk, alternating until smooth. Add food coloring for a vibrant green hue. Add some crushed pistachio.
Pour the batter into a greased 9-inch cake pan. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
Cool the cake and top with whipped cream or frosting. Sprinkle reserved pistachio powder for a nutty finish.