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Pistachio Cake

British · Dessert · Medium

Pistachio Cake

Total
2 hr 50 min
Prep
2 hr 5 min
Serves
16
Calories
440
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Ground pistachios make a tender butter cake, filled with pale green mascarpone cream and raspberries, then finished with lime zest.

Finely ground nuts give pistachio cake a close, moist crumb that holds up to a generous layer of cream. Raspberries tucked inside bring a tart burst against the buttery sponge and sweet pistachio mascarpone.

Use unsalted shelled pistachios and unsweetened pistachio paste so the sugar stays balanced. Pulse the nuts only until fine; processing them into a paste makes the batter heavier.

SweetRichCreamyBakingPartyVegetarian

Method

  1. Heat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment. Pulse 1 cup pistachios in a food processor until finely ground, then mix with flour, baking powder and salt.

  2. Beat butter and sugar for until pale and fluffy. Beat in eggs one at a time, followed by vanilla extract. Fold in the nut and flour mixture just until evenly combined.

  3. Spread into the pan and bake for until the center springs back and a skewer comes out clean. Cool in the pan for , then release the sides and cool for until completely cold.

  4. Beat mascarpone, powdered sugar and pistachio paste until smooth. Add heavy cream and beat just until the mixture holds soft peaks. Chill for until spreadable.

  5. Slice the cake horizontally in half. Spread one-third of the cream over the lower layer and cover with half the raspberries. Add the upper layer and coat the top and sides with remaining cream.

  6. Roughly chop the remaining pistachios. Scatter over the cake with the remaining raspberries and lime zest, then cut into slices.

Forkue tips

  • Stop beating the frosting as soon as it holds its shape; overbeaten mascarpone can turn grainy.

Storing and reheating

Refrigerate the filled cake in a covered container for up to 2 days. Let individual slices sit out for 15 minutes before serving to soften the crumb without melting the cream.

Kitchen gear

9-inch springform panTop picks on AmazonFood processorTop picks on AmazonElectric mixerTop picks on Amazon
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Nutrition per serving, estimated

440Calories
7gProtein
30gCarbs
34gFat

Pistachio Cake: FAQ

Can I use sweetened pistachio spread?

Yes, but reduce or omit the powdered sugar in the cream and taste before adding more. A very runny spread will make a softer frosting.

Why did the center sink?

The cake may have been underbaked or the batter overmixed after adding flour. Check the center with a skewer before taking it out.

How do I store and reheat Pistachio Cake?

Refrigerate the filled cake in a covered container for up to 2 days. Let individual slices sit out for 15 minutes before serving to soften the crumb without melting the cream.

How long does Pistachio Cake take?

About 2 hr 50 min in total: 2 hr 5 min prep and 45 min cooking.

What do I need to make Pistachio Cake?

The key ingredients are unsalted butter, pistachios, all-purpose flour, baking powder, eggs and vanilla extract, plus pantry basics.

Any tips for Pistachio Cake?

Stop beating the frosting as soon as it holds its shape; overbeaten mascarpone can turn grainy.

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