Hey everyone, it’s Anne here from Beyond the Bayou Blog. You know, after years of working in restaurants, I’ve picked up a thing or two about baking. Today, I want to share a recipe that’s become a real favorite of mine: Pistachio Cake.
This cake reminds me of the times I’d sneak a handful of pistachios during my breaks at work. Now, I’ve turned that little treat into something even better. It’s not too sweet, has a nice nutty flavor, and the color is just beautiful.
I love making this cake when friends come over. It’s always a hit, and people often ask for the recipe. Trust me, it’s easier than you might think. Even if you’re not a pro baker, you can pull this off. So, let’s get started and make something delicious together!
Why You Will Love This Recipe:
- Soft and Moist Texture: The cake boasts a tender, bouncy, and moist crumb, making each bite delightful.
- Easy to Make: As a single-layer sheet cake, it’s fuss-free and means fewer dishes to clean up, perfect for both beginner and experienced bakers.
- Fragrant Lemon Flavor: The addition of lemon zest infuses the cake with a refreshing, aromatic flavor that complements the pistachios beautifully.
- Olive Oil Base: Using olive oil not only enhances the cake’s moistness but also adds a unique flavor that pairs excellently with the pistachios and lemon. However, you can substitute it with any oil of your choice.
- Cream Cheese Frosting: This frosting is made without butter, combining cream cheese and whipping cream for a more flavorful, thicker whipped cream consistency. It’s luscious and adds a creamy finish to the cake.
Pistachio Cake Recipe
Moist, soft Lemon Pistachio Cake is a simple single layer cake with a very moist spongy roasted pistachio cake topped with the silkiest, creamiest lemon cream cheese frosting. This cake is perfect for any occasion at any time of year, especially with a cup of tea!
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Servings: 9
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Cake Pans
- Cooling Rack
Ingredients
Pistachio Cake Batter:
- 1 cup 142g all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon matcha powder optional
- ¾ cup 150g granulated sugar
- ⅓ cup 40g finely ground roasted salted pistachios
- ¼ cup 60ml olive oil or sunflower oil
- 1 large egg at room temperature
- ½ cup 120ml full fat yogurt
- 2 teaspoon lemon zest
- ¼ cup 60ml milk at room temperature
- ½ teaspoon 5ml pure vanilla extract
Cream Cheese Frosting:
- ½ cup 125g very soft cream cheese
- ⅔ cup 160ml whipping cream
- 4 tablespoon 50g granulated sugar
- 1 teaspoon 5ml lemon juice
- 1 teaspoon 5ml pure vanilla extract or almond extract
Instructions
- Preheat oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line an 8-inch round cake pan.
- Pulse pistachios until finely chopped in a food processor.
- Mix pistachio crumbs, caster sugar, flour, lemon zest, baking powder, and salt in a large bowl.
- Whisk oil, vanilla, eggs, milk, and yogurt in another bowl until combined.
- Gently fold wet ingredients into dry ingredients until just mixed.
- Spoon batter into the prepared pan and bake for 30-35 minutes until a skewer comes out clean. Cool on a wire rack.
Mascarpone Cream Frosting:
- Beat cream, mascarpone, and vanilla until thickened. Swirl in blackberry jam and spread over cooled cake.
Nutrition
Carbohydrates: 37g | Protein: 3g | Fat: 5g | Sodium: 344mg | Sugar: 20g
What To Serve With Pistachio Cake?
