Short description
This Pistachio Cake is a delightful dessert, offering a perfect blend of nutty flavor and creamy texture. The cake itself is moist and fluffy, made with ground pistachios and a hint of vanilla. Topped with a luscious cream cheese whip and sprinkled with chopped pistachios, it’s an elegant treat that’s sure to impress guests or make any occasion special.
Why You’ll Love This Recipe
Pistachio lovers will be in heaven with this cake! The finely ground pistachios add depth of flavor and moisture to the cake, creating a soft and tender crumb. The creamy, tangy cream cheese whip complements the nutty cake beautifully, making each bite a perfect balance of flavors. Whether you’re looking for a special dessert for a gathering or a treat to enjoy with your afternoon tea, this cake delivers on both taste and presentation.
Ingredients
For the Cake
- 125g (4.4oz) unsalted pistachio kernels (about 1 cup)
- 1 cup plain flour (all-purpose flour)
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda (bi-carb soda)
- 1/4 tsp kosher salt
- 3/4 cup plain, full-fat yogurt, at room temperature
- 60g (4 tbsp) unsalted butter, melted and slightly cooled
- 1/4 cup plain oil (canola, vegetable, or cottonseed)
- 3/4 cup caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 1 large egg (50-55g), at room temperature
- 4 drops green food coloring (optional)
For the Cream Cheese Whip
- 100g (3.5oz) cream cheese, at room temperature (block type is best)
- 3/4 cup thickened cream (heavy cream) or whipping cream
- 3 tbsp caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 2 tsp lemon juice (optional)
- Pinch of salt
For Decorating
- Chopped pistachios (a mix of finely chopped and larger chunks)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Pistachio Cake:
- Preheat the Oven: Preheat the oven to 180°C / 350°F (160°C fan-forced). Grease and line a 20 cm / 8″ round cake pan with baking paper (parchment paper).
- Prepare the Pistachio Powder:
- Toast: Spread the pistachios on a tray and bake for 12 minutes, shaking once halfway through, until the pistachios are crisp and fragrant. Let them cool completely on the tray (about 15 minutes).
- Blitz: Measure out 3/4 cup of the pistachios (save the rest for decorating). Blitz them into a powder using a food processor, spice grinder, or NutriBullet. Aim for a fine powder, but don’t over-process into a paste.
- Prepare the Dry Ingredients: In a large bowl, combine the pistachio powder, plain flour, baking powder, baking soda, and salt. Whisk together, breaking up any clumps of pistachio powder.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the yogurt, melted butter, oil, caster sugar, vanilla extract, and egg.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until almost fully combined. If using, add the green food coloring and finish mixing until the batter is smooth with only small lumps remaining.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly (it will smooth out while baking). Bake for 40 minutes, turning the pan at 30 minutes to ensure even browning. Check the cake by inserting a skewer into the center; it should come out clean when the cake is done.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack. Allow it to cool completely (about 1 hour).
For the Cream Cheese Whip:
- Beat the Cream Cheese: Beat the cream cheese on medium-high for about 2 minutes, until it becomes light and creamy. Scrape down the sides as needed. This step is crucial to avoid lumps in the final frosting.
- Whip the Cream: Add the remaining ingredients—cream, sugar, vanilla, lemon juice (if using), and a pinch of salt. Beat on medium-high for about 1 minute, or until the cream is softly whipped and spreadable.
- Assemble the Cake: Once the cake has cooled, spread the cream cheese whip generously on top.
- Decorate: Sprinkle the chopped pistachios over the top for a beautiful and delicious finish.
Servings and timing
This recipe makes approximately 8 servings and takes about 2 hours from start to finish (including cooling time).
Variations
- Gluten-Free Version: Use a gluten-free flour blend in place of plain flour. Ensure that the baking powder is also gluten-free.
- Nut-Free Option: If you need to avoid nuts, consider using ground sunflower seeds or a nut-free flour blend, though it will alter the flavor and texture.
- Other Flavorings: Add a pinch of cardamom or cinnamon to the batter for extra warmth and depth of flavor.
- Chocolate Drizzle: Drizzle some melted dark or white chocolate over the cream cheese whip for a decadent touch.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best served fresh but will keep well for a couple of days.
- Reheating: If you prefer your cake slightly warm, microwave a slice for 15-20 seconds. Avoid reheating the cream cheese whip.
FAQs
Can I make this cake in advance?
Yes, you can make the cake a day in advance and store it at room temperature. Just add the cream cheese whip and pistachio topping just before serving.
Can I freeze this cake?
Yes, the cake can be frozen without the cream cheese topping. Wrap it tightly in plastic wrap or foil and freeze for up to 3 months. Thaw at room temperature and add the whipped cream cheese before serving.
Can I use a different type of nut for the cake?
Yes, almonds, hazelnuts, or even cashews can be substituted for pistachios, but the flavor profile will change. You can also make a mixed nut version if desired.
Can I skip the food coloring?
Yes, the food coloring is purely optional and does not affect the flavor. It’s simply for visual appeal if you want a more vibrant green color.
What’s the best way to serve this cake?
This cake is perfect served as a dessert for afternoon tea, a special event, or with a cup of coffee. The cream cheese whip and pistachio topping make it feel extra indulgent.
Can I add fruit to this cake?
Yes, you can fold in some chopped fruit, like raspberries or figs, into the batter for added texture and flavor.
Conclusion
This Pistachio Cake is an elegant and flavorful dessert that combines the richness of pistachios with a smooth cream cheese topping. It’s perfect for any occasion, from family gatherings to special celebrations. With its light texture, nutty flavor, and gorgeous cream cheese whip, this cake is sure to become a favorite treat in your baking repertoire.
Print
Pistachio Cake
- Total Time: 2 hours
- Yield: 8 servings
- Diet: Vegetarian
Description
This Pistachio Cake is a delightful dessert, offering a perfect blend of nutty flavor and creamy texture. The cake itself is moist and fluffy, made with ground pistachios and a hint of vanilla. Topped with a luscious cream cheese whip and sprinkled with chopped pistachios, it’s an elegant treat that’s sure to impress guests or make any occasion special.
Ingredients
For the Cake
125g (4.4oz) unsalted pistachio kernels (about 1 cup)
1 cup plain flour (all-purpose flour)
1 1/4 tsp baking powder
1/4 tsp baking soda (bi-carb soda)
1/4 tsp kosher salt
3/4 cup plain, full-fat yogurt, at room temperature
60g (4 tbsp) unsalted butter, melted and slightly cooled
1/4 cup plain oil (canola, vegetable, or cottonseed)
3/4 cup caster sugar (superfine sugar)
1/2 tsp vanilla extract
1 large egg (50-55g), at room temperature
4 drops green food coloring (optional)
For the Cream Cheese Whip
100g (3.5oz) cream cheese, at room temperature (block type is best)
3/4 cup thickened cream (heavy cream) or whipping cream
3 tbsp caster sugar (superfine sugar)
1/2 tsp vanilla extract
2 tsp lemon juice (optional)
Pinch of salt
For Decorating
Chopped pistachios (a mix of finely chopped and larger chunks)
Instructions
- Preheat the Oven: Preheat the oven to 180°C / 350°F (160°C fan-forced). Grease and line a 20 cm / 8″ round cake pan with baking paper (parchment paper).
- Prepare the Pistachio Powder:
- Toast: Spread the pistachios on a tray and bake for 12 minutes, shaking once halfway through, until the pistachios are crisp and fragrant. Let them cool completely on the tray (about 15 minutes).
- Blitz: Measure out 3/4 cup of the pistachios (save the rest for decorating). Blitz them into a powder using a food processor, spice grinder, or NutriBullet. Aim for a fine powder, but don’t over-process into a paste.
- Prepare the Dry Ingredients: In a large bowl, combine the pistachio powder, plain flour, baking powder, baking soda, and salt. Whisk together, breaking up any clumps of pistachio powder.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the yogurt, melted butter, oil, caster sugar, vanilla extract, and egg.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until almost fully combined. If using, add the green food coloring and finish mixing until the batter is smooth with only small lumps remaining.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly (it will smooth out while baking). Bake for 40 minutes, turning the pan at 30 minutes to ensure even browning. Check the cake by inserting a skewer into the center; it should come out clean when the cake is done.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack. Allow it to cool completely (about 1 hour).
- For the Cream Cheese Whip:
- Beat the Cream Cheese: Beat the cream cheese on medium-high for about 2 minutes, until it becomes light and creamy. Scrape down the sides as needed. This step is crucial to avoid lumps in the final frosting.
- Whip the Cream: Add the remaining ingredients—cream, sugar, vanilla, lemon juice (if using), and a pinch of salt. Beat on medium-high for about 1 minute, or until the cream is softly whipped and spreadable.
- Assemble the Cake: Once the cake has cooled, spread the cream cheese whip generously on top.
- Decorate: Sprinkle the chopped pistachios over the top for a beautiful and delicious finish.
Notes
- Gluten-Free Version: Use a gluten-free flour blend in place of plain flour. Ensure that the baking powder is also gluten-free.
- Nut-Free Option: If you need to avoid nuts, consider using ground sunflower seeds or a nut-free flour blend, though it will alter the flavor and texture.
- Other Flavorings: Add a pinch of cardamom or cinnamon to the batter for extra warmth and depth of flavor.
- Chocolate Drizzle: Drizzle some melted dark or white chocolate over the cream cheese whip for a decadent touch.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Middle Eastern
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
