Add the eggs and vanilla.
Incorporate the eggs one at a time, mixing well after each addition. Then, add the vanilla extract to flavor the batter.
Incorporate the dry ingredients.
In another bowl, mix the flour and salt and gradually incorporate them into the creamy mixture.
Add the nuts.
Gently fold in the pistachios and cranberries. This will give the batter a beautiful color and an irresistible flavor.
Shaping and Freezing
Shaping the Cake
Roll out the batter onto plastic wrap and form a compact cylinder. Wrap tightly and freeze for at least 2 hours.
Slicing
Once the batter is completely frozen, remove it from the freezer and let it sit at room temperature for a few minutes. This will make slicing easier. Cut the cylinder into slices approximately 1 cm thick.
Baking
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Baking the Portions
Place the portions on the prepared baking sheet, leaving enough space between them as they will spread slightly during baking. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
Finishing and Enjoying
After baking, let the cookies cool on a wire rack. The result is a nut cake with a melt-in-the-mouth texture and a deliciously sweet flavor, enhanced by the slight bitterness of the pistachio and the tang of the cranberry.
This cake is perfect with coffee or tea and can also be stored in an airtight container for several days—though I doubt it will last that long before it’s devoured!
Conclusion
This nut cake with icing is a delight to share. Whether for a spontaneous snack or a special celebration, this recipe will delight your guests and please everyone, young and old. Experiment with other nuts or herbs to personalize your cake to your liking.
