Pistachio Cake
Dec 07, 2024 12:56 PM
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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