Description
Silky pistachio cream cake whispers Italian dessert elegance with delicate layers of nutty richness. Gentle pistachios and smooth cream invite you to savor each luxurious bite of Mediterranean pastry perfection.
Ingredients
Scale
Main Ingredients:
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup pistachios, finely ground
- 1 cup granulated sugar
Liquid Ingredients:
- 1/2 cup milk
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prepare the oven by heating to 350F (175C) and coating a cake pan with a thin layer of grease to prevent sticking.
- Combine dry ingredients in a mixing bowl, whisking flour, baking powder, baking soda, and salt until thoroughly integrated.
- Cream butter and sugar in a separate bowl using an electric mixer until the mixture becomes light and airy, creating a fluffy texture.
- Incorporate eggs and vanilla extract into the butter mixture, blending until smooth and well-combined.
- Gradually fold dry ingredients into the wet mixture, alternating with milk to maintain a consistent batter texture. Gently fold in ground pistachios to distribute evenly.
- Transfer the batter into the prepared cake pan, ensuring an even spread.
- Bake in the preheated oven for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully baked.
- Remove from oven and allow the cake to cool completely at room temperature, which prevents frosting from melting.
- Prepare the frosting by whipping heavy cream with powdered sugar and vanilla until stiff, glossy peaks form.
- Once cooled, generously spread the whipped cream frosting over the entire cake surface.
- Sprinkle crushed pistachios across the top for added texture and visual appeal.
- Slice into servings and savor the delicate pistachio cream cake.
Notes
- Swap ground pistachios with almond flour for a different nutty flavor profile that complements the cake’s texture.
- Use coconut sugar instead of regular sugar to create a lower glycemic index dessert with subtle caramel undertones.
- Toast pistachios before grinding to enhance their natural richness and develop deeper, more complex nutty notes in the cake.
- Consider folding whipped cream frosting gently to maintain its airy structure and prevent deflating the delicate texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 273 kcal
- Sugar: 13 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 55 mg