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Pistachio Cake

Pistachio Cake

This Pistachio Cake features freshly blitzed pistachios for a moist texture and is topped with a light Cream Cheese Whip.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Course Cake, Sweet Baking
Cuisine Western
Servings 12 slices
Calories 317 kcal

Equipment

  • Oven
  • Cake pan
  • mixer
  • blender

Ingredients
  

Pistachios

  • 125 g pistachio kernels unsalted

Dry ingredients for batter

  • 1 cup plain flour all-purpose flour
  • 1.25 teaspoon baking powder check yours still good if it's old
  • 0.25 teaspoon baking soda bi-carb soda
  • 0.25 teaspoon cooking salt kosher salt

Wet ingredients

  • 0.75 cup plain yogurt full-fat, at room temperature
  • 60 g unsalted butter melted and slightly cooled
  • 0.25 cup plain oil canola, vegetable, cottonseed etc.
  • 0.75 cup caster sugar superfine sugar
  • 0.5 teaspoon vanilla extract
  • 1 large egg at room temperature

Colouring (optional)

  • 4 drops green food colouring optional

Cream cheese whip

  • 100 g cream cheese at room temperature
  • 0.75 cup thickened cream or whipping cream
  • 3 tablespoon caster sugar superfine sugar
  • 0.5 teaspoon vanilla extract
  • 2 teaspoon lemon juice optional
  • 1 pinch salt

Instructions
 

Preparation

  • Preheat the oven to 180°C/350°F (160° fan-forced). Grease and line a 20 cm / 8" round cake pan with baking paper.

Pistachio powder

  • Spread the pistachios on a tray. Bake for 12 minutes, shaking once halfway, or until the pistachios smell nutty and are crisp. Fully cool on the tray (~15 minutes).
  • Measure out ¾ cup pistachios. Blitz into a powder using pulses, avoiding turning it into a paste.

Cake

  • Put the pistachio powder in a large bowl with the flour. Briefly whisk to combine.
  • Add the remaining Dry ingredients then whisk to combine.
  • Put all the Wet ingredients in a separate bowl and whisk until combined.
  • Pour the Wet into the Dry ingredients bowl. Use a rubber spatula to mix until the flour is almost mixed in.
  • Add the food colouring and finish mixing the batter until mostly lump free.
  • Scrape the batter into the pan and spread it out.
  • Bake for 40 minutes, turning the pan at 30 minutes.
  • Cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely.
  • Chop the reserved pistachios, a mix of finely chopped and larger chunks.
  • Spread the cake with the Cream Cheese Whip and sprinkle with chopped pistachios.

Cream cheese whip

  • Beat the cream cheese for 2 minutes on medium high until light and creamy.
  • Add the remaining ingredients and beat until the cream is softly whipped and spreadable.

Notes

Every ingredient has a purpose, I never include things just for the sake of it! Storage: Keep leftover cake in the fridge for 4 days. Pistachio flavor is strongest when freshly made.

Nutrition

Serving: 1sliceCalories: 317kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 49mgSodium: 92mgPotassium: 208mgFiber: 1gSugar: 18gVitamin A: 476IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Keyword pistachio cake
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