Description
A moist and flavorful pistachio cake featuring ground pistachios and a luscious cream cheese frosting. This cake combines the nutty richness of pistachios with a hint of vanilla and lemon, perfect for celebrations or as a delightful dessert.
Ingredients
Scale
Cake
- 125g/4.4oz pistachio kernels, unsalted (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 / kosher salt
- 3/4 cup plain yogurt, full-fat, 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)
Frosting
- 100g/3.5oz cream cheese, at room temperature (block preferred, tub okay)
- 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
Instructions
- Preheat and prepare pan: Preheat your oven to 180°C/350°F (160°C fan-forced). Grease and line a 20 cm / 8″ round cake pan with baking paper to prevent sticking.
- Prepare pistachio mixture: Grind the pistachio kernels finely. In a medium bowl, sift together the plain flour, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients and dry ingredients: In a large mixing bowl, whisk the yogurt, melted butter, oil, caster sugar, vanilla extract, egg, and green food colouring (if using) until smooth. Gradually fold in the dry ingredients along with the ground pistachios until just combined, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared cake pan, smoothing the top lightly. Bake in the preheated oven for approximately 50-55 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Using an electric mixer, beat the cream cheese until smooth. In a separate chilled bowl, whip the thickened cream with caster sugar, vanilla extract, lemon juice (if using), and a pinch of salt until soft peaks form. Gently fold the whipped cream into the cream cheese until well combined.
- Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides. Chill the cake for at least an hour before serving to set the frosting.
Notes
- Use unsalted pistachios to control the salt level in the cake.
- Baking soda (bi-carb soda) works with the yogurt to help leaven the cake.
- Ensure yogurt and egg are at room temperature for even mixing and a consistent texture.
- Green food colouring is optional and used to enhance the pistachio green hue.
- Thickened cream is preferred for a stable, fluffy frosting but whipping cream will also work.
