Pistachio Cake
Total Time
2 hours and 30 minutes
Prep Time
20 minutes
Cook Time
55 minutes
Rating
5 out of 5 stars
(35)
Ingredients
10 servings
- 125g/ 4.4oz (just shy 1 cup) pistachio kernels (, unsalted (Note 1)
- 1 cup plain flour (all-purpose flour)
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda (bi-carb soda) (Note 2)
- 1/4 tsp cooking salt / kosher salt
- 3/4 cup yogurt (, plain, full-fat, at room temperature (Note 3)
- 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 (Note 4)
- 100g/ 3.5oz cream cheese (, at room temperature (block best, tub ok)
- 3/4 cup thickened cream (heavy cream) or whipping cream (Note 5)
- 3 tbsp caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 2 tsp lemon juice (optional)
- Pinch of salt
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 180°C/350°F (160° fan-forced). Grease and line a 20 cm / 8" round cake pan with baking paper (parchment paper).
Step 2
Pistachio powder:
Step 3
Toast - Spread the pistachios on a tray. Bake for 12 minutes, shaking once halfway, or until the pistachios smell nutty and are crisp (eat to check!). Fully cool on the tray (~15 minutes).
Step 4
Blitz - Measure out 3/4 cup pistachios (save the rest for decorating). Blitz into a powder using pulses, taking care not to turn it into a paste. I use a NutriBullet (2 x 2 sec bursts). Spice grinder or small food processor would also work. Some larger pistachio bits are fine, but aim for 98% powder. (Note 6)
Step 5
Cake:
Step 6
Break up clumps - Put the pistachio powder in a large bowl with the flour. Briefly whisk to combine then use your fingers to rub pistachio powder clumps into a powder. No need to be meticulous here, just get the larger ones.
Step 7
Dry - Add the remaining Dry ingredients then whisk to combine.
Step 8
Wet - Put all the Wet ingredients in a separate bowl and whisk until combined.
Step 9
Combine wet & dry - Pour the Wet into the Dry ingredients bowl. Use a rubber spatula to mix until the flour is almost mixed in.
Step 10
Colour it! Add the food colouring. Then finish mixing the batter until mostly lump free (small lumps will dissolve when baked).
Step 11
Scrape the batter into the pan and spread out it out (no need to be meticulous, the surface will smooth out in the oven).
Step 12
Bake for 40 minutes, turning the pan at 30 minutes so the surface browns evenly, or until a skewer inserted into the centre comes out without batter on it.
Step 13
Cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely. (~1 hour)
Step 14
Chop the reserved pistachios (mix of finely chopped and larger chunks).
Step 15
Spread the cake with the Cream Cheese Whip (steps below). Sprinkle with chopped pistachios. Cut and eat!
Step 16
Cream cheese whip:
Step 17
Beat the cream cheese for a good 2 minutes on medium high until it's really light and creamy, scraping down the sides as needed. Do not shortcut this step, else you may end up with cream cheese lumps!
Step 18
Whip - Add the remaining ingredients then beat until the cream is softly whipped and spreadable, about 1 minute on medium high.
Step 19
Save recipe for the next time?
