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Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 12 reviews
  • Author: Evelyn
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Description

This Pistachio Cake is a moist, nutty dessert featuring finely ground toasted pistachios blended into a tender cake batter. Topped with a smooth, lightly sweetened cream cheese whip and garnished with chopped pistachios, this cake balances rich flavors and textures beautifully, perfect for special occasions or a delightful treat.

Ingredients

For the Cake

  • 125g/4.4oz unsalted pistachio kernels (just shy 1 cup)
  • 1 cup plain flour (all-purpose flour)
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda (bi-carb soda)
  • 1/4 tsp cooking salt or kosher salt
  • 3/4 cup plain full-fat yogurt, at room temperature
  • 60g/4 tbsp unsalted butter, melted and slightly cooled
  • 1/4 cup plain oil (canola, vegetable, cottonseed, etc.)
  • 3/4 cup caster sugar (superfine sugar)
  • 1/2 tsp vanilla extract
  • 1 large egg (50-55g/2oz), at room temperature
  • 4 drops green food colouring (optional)

For the Cream Cheese Whip

  • 100g/3.5oz cream cheese, at room temperature (block preferred, tub acceptable)
  • 3/4 cup thickened cream (heavy cream or whipping cream)
  • 3 tbsp caster sugar (superfine sugar)
  • 1/2 tsp vanilla extract
  • 2 tsp lemon juice (optional)
  • Pinch of salt
  • Reserved pistachios (for decoration, chopped)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 180°C/350°F (160° fan-forced). Grease and line a 20 cm / 8″ round cake pan with baking paper for easy removal.
  2. Toast Pistachios: Spread pistachio kernels on a baking tray and bake for 12 minutes, shaking the tray once halfway through until they smell nutty and are crisp. Allow to fully cool on the tray for about 15 minutes.
  3. Grind Pistachios: Measure 3/4 cup of the toasted pistachios and pulse in a NutriBullet, spice grinder, or small food processor into a fine powder without turning to a paste. Some larger bits are fine.
  4. Combine Dry Ingredients: Place the pistachio powder in a large bowl, add the flour, and whisk briefly. Use fingers to break up any clumps. Add baking powder, baking soda, and salt, then whisk to combine.
  5. Mix Wet Ingredients: In a separate bowl, whisk together yogurt, melted butter, oil, caster sugar, vanilla extract, and egg until fully combined.
  6. Combine Wet and Dry: Pour wet ingredients into the dry ingredients bowl. Use a rubber spatula to mix gently until the flour is mostly incorporated.
  7. Add Colouring and Final Mix: Add the green food colouring (optional) and continue mixing until the batter is mostly lump-free. Small lumps will dissolve during baking.
  8. Prepare for Baking: Scrape the batter into the prepared pan and spread evenly. The surface will smooth out as it bakes.
  9. Bake the Cake: Bake for about 40 minutes, rotating the pan at 30 minutes for even browning. A skewer inserted into the center should come out clean when done.
  10. Cool Cake: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely (approximately 1 hour).
  11. Chop Reserved Pistachios: Finely chop the remaining pistachios, leaving some larger pieces for decoration.
  12. Prepare Cream Cheese Whip: Beat cream cheese on medium-high speed for 2 minutes until light and creamy, scraping sides as needed to avoid lumps.
  13. Whip Cream Mixture: Add the thickened cream, caster sugar, vanilla extract, lemon juice (optional), and a pinch of salt to the cream cheese. Beat on medium-high speed for about 1 minute until softly whipped and spreadable.
  14. Assemble: Spread the cream cheese whip evenly over the cooled cake. Sprinkle the chopped pistachios on top for garnish.
  15. Serve: Slice and serve the Pistachio Cake at room temperature, enjoying the moist nutty cake with creamy topping.

Notes

  • Use unsalted pistachio kernels for better control over saltiness.
  • The baking soda helps the cake rise and contributes to texture, balanced by the acidity in yogurt.
  • Full-fat yogurt adds moisture and tenderness to the cake.
  • Green food colouring is optional, just for a festive look.
  • Use block cream cheese for best texture in the whip frosting; tub cream cheese is acceptable but may affect smoothness.
  • Be careful when pulsing pistachios not to overprocess them into a paste.
  • Rotating the cake pan during baking ensures even browning on the cake surface.

Find it online: http://evelynscooking.com/pistachio-cake-with-cream-cheese-whip-and-chopped-pistachios-recipe/