Description
This delicious Pistachio Cake is complemented by a creamy mascarpone frosting and garnished with chopped pistachios for an elegant dessert.
Ingredients
Scale
- 1 cup shelled unsalted pistachios
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups heavy cream, cold
- 8 ounces mascarpone cheese, cold
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- Chopped pistachios for garnish
- Edible flowers or fresh berries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a food processor, pulse the pistachios until finely ground—just be careful not to turn them into a paste. They should resemble coarse almond flour.
- In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix just until combined—don’t overbeat.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a mixing bowl, beat the cold heavy cream until soft peaks form. Add the mascarpone, powdered sugar, and vanilla. Beat on medium speed until stiff peaks form and the mixture is smooth and thick. Be careful not to overmix.
- Place one cake layer on your serving plate. Spread a generous amount of mascarpone frosting over the top. Add the second cake layer and frost the top and sides. You can keep it rustic or smooth it out, depending on your style.
- Sprinkle chopped pistachios around the top edge. Add edible flowers or fresh berries if you like. Chill the cake for at least an hour before serving to help the layers set.
Notes
- This cake can be stored in the refrigerator for up to 3 days.
- For a more vibrant color, use fresh edible flowers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg