Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe
This Pistachio Cake is a moist and flavorful dessert combining toasted pistachios with a tender cake base, topped with a light and creamy cream cheese whip. Perfectly balanced with subtle vanilla and lemon notes, this cake offers a delightful nutty crunch and a luscious frosting, making it an elegant treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Pistachio Powder
- 125g/4.4oz (just shy 1 cup) pistachio kernels, unsalted
Dry Ingredients
- 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 caster sugar (superfine sugar)
Wet Ingredients
- 3/4 cup yogurt, plain, full-fat, at room temperature
- 60g/4 tbsp unsalted butter, melted and slightly cooled
- 1/4 cup plain oil (canola, vegetable, cottonseed etc.)
- 1/2 tsp vanilla bean paste
- 1 large egg (50-55g/2oz), at room temperature
- 4 drops green food colouring (optional)
Cream Cheese Whip
- 100g/3.5oz cream cheese, at room temperature (block preferred)
- 3/4 cup thickened cream (heavy cream or whipping cream)
- 3 tbsp caster sugar (superfine sugar)
- 1/2 tsp vanilla bean paste
- 2 tsp lemon juice (optional)
- Pinch of salt
- Reserved chopped pistachios for decoration
Instructions
- 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 (parchment paper).
- Toast pistachios: Spread pistachio kernels on a baking tray and bake for 12 minutes, shaking once halfway, until nuts are crisp and fragrant. Allow to cool completely (~15 minutes).
- Make pistachio powder: Measure out 3/4 cup toasted pistachios and blitz in short pulses in a NutriBullet, spice grinder, or small food processor to create a powder with some small bits remaining, avoiding paste.
- Combine dry ingredients: In a large bowl, mix pistachio powder with flour by whisking, then rub any clumps with your fingers. Add baking powder, baking soda, salt, and caster sugar; whisk to combine.
- Mix wet ingredients: In a separate bowl, whisk together yogurt, melted butter, oil, vanilla bean paste, egg, and green food colouring if using, until fully combined.
- Combine wet and dry: Pour wet mixture into dry ingredients and gently fold with rubber spatula until flour is almost fully incorporated and batter is mostly lump-free; small lumps are okay.
- Bake the cake: Pour batter into prepared pan and spread evenly. Bake for about 40 minutes, turning the pan at 30 minutes for even browning, or until a skewer inserted in the center comes out clean.
- Cool the cake: Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely, about 1 hour.
- Prepare cream cheese whip: Beat cream cheese on medium-high speed for 2 minutes until very light and creamy, scraping down bowl sides as needed. Add thickened cream, caster sugar, vanilla bean paste, lemon juice, and salt, then beat for about 1 minute until softly whipped and spreadable.
- Decorate and serve: Chop reserved pistachios into a mix of fine and larger pieces. Spread the cream cheese whip evenly over the cooled cake and sprinkle with chopped pistachios. Slice and enjoy!
Notes
- Use unsalted pistachios to control saltiness in the cake.
- Baking soda is used to balance acidity from yogurt and create a tender crumb.
- Full-fat plain yogurt contributes moisture and slight tang to the cake.
- Green food coloring is optional and used for visual appeal.
- Thickened cream can be heavy or whipping cream for the frosting’s richness.
- Pulse nuts carefully to avoid turning them into pistachio butter or paste.
- Turning the cake pan during baking ensures even browning and baking.
- Allow the cake to cool completely before frosting to prevent melting.
