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Pistachio Cake with Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 57 reviews
  • Author: Lily
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Description

This Pistachio Cake is a moist and nutty dessert featuring toasted pistachios ground into a delicate powder and incorporated into a tender yogurt-based batter. Finished with a luscious cream cheese whip frosting and sprinkled with chopped pistachios, this cake offers a delightful balance of flavors and creamy texture. Perfect for celebrations or as a special treat, it combines the richness of pistachios and the lightness of whipped cream cheese topping.

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

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.)
  • 3/4 cup caster sugar (superfine sugar)
  • 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

Decoration

  • Reserved pistachios, chopped (mix of finely chopped and larger chunks)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C/350°F (160°C fan-forced). Grease and line a 20 cm (8 inch) round cake pan with baking paper to prevent sticking and ensure easy removal.
  2. Toast Pistachios: Spread all pistachios on a baking tray and toast in the oven for 12 minutes, shaking once halfway through to ensure even toasting. The pistachios should smell nutty and feel crisp. Allow them to cool completely on the tray for about 15 minutes.
  3. Grind Pistachios: Measure out 3/4 cup of the cooled pistachios (reserve the rest for decoration). Pulse them in a NutriBullet or food processor to achieve a fine powder, while keeping some small bits for texture. Be careful not to grind into a paste.
  4. Combine Dry Ingredients: In a large bowl, whisk together the pistachio powder and all-purpose flour. Use your fingers to break up any clumps of pistachio powder gently. Add baking powder, baking soda, and salt, then whisk to combine evenly.
  5. Mix Wet Ingredients: In a separate bowl, whisk the yogurt, melted butter, oil, sugar, vanilla bean paste, and egg until fully combined into a smooth mixture.
  6. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Use a rubber spatula to gently fold the mixture until the flour is nearly incorporated.
  7. Add Food Coloring: Add the green food coloring drops to the batter and continue mixing until mostly lump-free. Small lumps will dissolve during baking, so no need to overmix.
  8. Pour and Bake: Scrape the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 40 minutes, turning the pan around at 30 minutes to ensure even browning. The cake is done when a skewer inserted into the center comes out clean.
  9. Cool Cake: Let the cake cool in the pan for 10 minutes, then turn it onto a cooling rack to cool completely, about 1 hour.
  10. Prepare Pistachio Decoration: Roughly chop the reserved pistachios, including both finely chopped and larger pieces for texture and garnish.
  11. Make Cream Cheese Whip: Beat the cream cheese on medium-high speed for about 2 minutes until light and creamy, scraping down the bowl sides as needed to prevent lumps.
  12. Whip Cream and Flavor: Add thickened cream, sugar, vanilla bean paste, lemon juice, and a pinch of salt to the cream cheese. Beat on medium-high for about 1 minute until the mixture is softly whipped and spreadable.
  13. Assemble and Serve: Spread the cream cheese whip evenly over the cooled cake. Sprinkle the chopped pistachios on top for garnish. Slice and enjoy!

Notes

  • For the best texture, use fresh unsalted pistachio kernels and toast them to enhance their nutty flavor.
  • Green food coloring is optional but enhances the cake’s visual appeal and highlights the pistachio theme.
  • The cream cheese should be at room temperature and well beaten to avoid lumps in the whip topping.
  • If you do not have vanilla bean paste, good quality vanilla extract can be substituted.
  • This cake is best served on the day it is made but can be stored refrigerated for up to 2 days.

Find it online: https://dishmelt.com/pistachio-cake-with-cream-cheese-icing-recipe-2/