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–+ servings
Pistachio Cake

Pistachio Cake

Deliciously moist Pistachio Cake made with freshly blitzed pistachios and topped with a light Cream Cheese Whip.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Course Cake
Cuisine Western
Servings 11 slices
Calories 317 kcal

Equipment

  • oven
  • Cake pan
  • mixer
  • bowl
  • spatula
  • food processor

Ingredients
  

Pistachio Kernels

  • 125 g pistachio kernels unsalted

Dry ingredients for batter

  • 1 cup plain flour all-purpose flour
  • 1.25 teaspoon baking powder check for freshness
  • 0.25 teaspoon baking soda (bi-carb soda)
  • 0.25 teaspoon cooking salt kosher salt

Wet ingredients

  • 0.75 cup yogurt plain, full-fat, at room temperature
  • 60 g unsalted butter melted and slightly cooled
  • 0.25 cup plain oil canola, vegetable, or cottonseed
  • 0.75 cup caster sugar superfine sugar
  • 0.5 teaspoon vanilla extract
  • 1 large egg at room temperature

Optional Colouring

  • 4 drops green food colouring optional

Cream Cheese Whip

  • 100 g cream cheese at room temperature
  • 0.75 cup thickened cream or whipping cream
  • 3 tablespoon caster sugar superfine sugar
  • 0.5 teaspoon vanilla extract
  • 2 teaspoon lemon juice optional
  • 1 pinch salt

Instructions
 

Preparation

  • Preheat the oven to 180°C/350°F (160° fan-forced). Grease and line a 20 cm / 8" round cake pan with baking paper.

Pistachio Preparation

  • Toast the pistachios on a tray for 12 minutes, then cool fully.
  • Measure out ¾ cup pistachios, blitz into a powder.

Cake Mixing

  • Combine pistachio powder with flour. Add dry ingredients and whisk.
  • In a separate bowl, whisk wet ingredients until combined.
  • Pour wet into dry ingredients and mix until almost combined.
  • Add food colouring, and finish mixing the batter.
  • Scrape the batter into the pan.

Baking

  • Bake for 40 minutes, turning the pan at 30 minutes.
  • Cool in the pan for 10 minutes, then turn out onto a cooling rack.

Chopping and Topping

  • Chop reserved pistachios and sprinkle on top.
  • Spread the cake with Cream Cheese Whip.
  • Cut and eat!

Cream Cheese Whip Preparation

  • Beat the cream cheese for 2 minutes until light and creamy.
  • Add remaining ingredients and beat until the cream is softly whipped.

Notes

Keep leftover cake in the fridge for 4 days. The pistachio flavor is strongest when fresh but still tasty after a few days.

Nutrition

Serving: 1sliceCalories: 317kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 49mgSodium: 92mgPotassium: 208mgFiber: 1gSugar: 18gVitamin A: 476IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Keyword baking, cream cheese whip, dessert, moist cake, pistachio cake, Sweet Treat
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