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Pistachio Cake

Blossom Lady
Dec 07, 2024 12:56 PM
Pistachio Cake

Deliciously easy Pistachio Cake made from scratch. This soft and tender Pistachio Cake is an easy, no-mixer recipe made using real pistachio nuts. Dust it with icing sugar or pair it with the creamy, four-ingredient, blackberry mascarpone cream frosting.

A soft and tender, one layer Pistachio Cake made from scratch. This gorgeous cake is filled with ground pistachios and is topped with a cloud-like, blackberry mascarpone cream frosting.

It’s surprisingly moist and stays that way for days, making it the perfect make-ahead cake for easy entertaining. And it tastes better than any cake mix!

It’s now my go-to cake for morning or afternoon tea.

Ingredients:
Pistachio cake
  • 130 grams (1 cup) whole pistachios, shelled not salted
  • 150 grams (3/4 cup) caster sugar or granulated sugar
  • 140 grams (1 cup) plain flour or all purpose flour
  • Zest of 1 large lemon, finely grated
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 120 ml (1/2 cup) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 60 ml (1/4 cup) full fat milk or whole milk
  • 60 ml (1/4) full fat Greek yogurt or natural yogurt

Mascarpone cream frosting
  • 120 ml (1/2 cup) thickened or heavy cream
  • 120 ml (1/2 cup) mascarpone cheese
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons good quality blackberry jam
Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
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