Description
Silky pistachio cream cake brings Middle Eastern elegance to classic dessert traditions. Creamy layers and nutty pistachios create a luxurious experience you’ll savor with each delightful bite.
Ingredients
Scale
Cake Base Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (125 grams) shelled pistachios, finely ground
- 1 cup (200 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (120 milliliters) vegetable oil
- 3 large eggs
- 1 cup (240 milliliters) milk
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Heat oven to 350F (175C) and prepare a 9-inch round cake pan by lightly greasing and dusting with flour.
- Create a dry mixture by whisking together flour, finely ground pistachios, baking powder, and salt in a mixing bowl.
- Using an electric mixer, cream butter, sugar, and oil until the mixture becomes pale and airy, approximately 3-4 minutes.
- Incorporate eggs individually into the butter mixture, thoroughly blending after each addition. Mix in vanilla and almond extracts until fully integrated.
- Gradually combine dry ingredients and milk, alternating between the two, ensuring the batter remains smooth. Mix until ingredients are just incorporated, avoiding overmixing.
- Transfer cake batter into the prepared pan, spreading evenly, and bake for 30-35 minutes until a testing skewer emerges clean when inserted into the center.
- Allow cake to cool completely at room temperature, which typically takes about 1 hour.
- Prepare frosting by whipping heavy cream with powdered sugar and vanilla until soft, billowy peaks develop.
- Gently fold mascarpone cheese into the whipped cream mixture until smooth and consistent.
- Once cake has cooled, generously spread the cream frosting across the top and sides, creating an even layer.
- Finish by sprinkling chopped pistachios over the frosted cake for added texture and visual appeal.
Notes
- Enhance pistachio flavor by toasting ground pistachios before mixing into dry ingredients for a deeper, nuttier taste.
- Create gluten-free version by substituting all-purpose flour with almond or gluten-free flour blend, ensuring texture remains light and tender.
- Prevent dry cake by avoiding overmixing batter and checking doneness early, as overmixing can develop tough gluten and overbaking leads to dryness.
- Stabilize whipped cream frosting by chilling mixing bowl and whisk beforehand, which helps achieve more stable and longer-lasting soft peaks.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 330 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg