Uploaded August 2024 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/pistachio-cake
There's something about pistachios that make them a bit fancier than other nuts. So this Pistachio Cake is extra special, worthy of serving at any occasion! Topped with a cloud of Cream Cheese Whip. Think - subtly tangy whipped cream. Dreamy! - Nagi x ❤️
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Pistachio cake with cream cheese whip
125g/ 4.4oz (just shy 1 cup) pistachio kernels, unsalted (225g/7oz in shell)
DRY:
1 cup (150g) plain flour (all-purpose flour)
1 1/4 tsp baking powder
1/4 tsp baking soda (bi-carb soda), sub 3/4 tsp more baking powder
1/4 tsp cooking/kosher salt
WET:
3/4 cup yogurt, plain, full-fat, room temp (sub sour cream)
60g/4 tbsp unsalted butter, melted & slightly cooled
1/4 cup canola oil (or vegetable, cottonseed, or other plain)
3/4 cup caster sugar (superfine)
1/2 tsp vanilla extract
1 large egg (50-55g/2oz), room temp
4 drops green food colouring or small toothpick smear of gel
CREAM CHEESE FLUFF (cream cheese buttercream X whipped cream):
100g/ 3.5oz cream cheese, oom temp
1 cup thickened cream (heavy cream) or whipping cream
3 tbsp white sugar, 1/2 tsp vanilla extract, 2 tsp lemon juice (optional), pinch salt
1. Toast pistachios 12 min at 180°C/350°F (160°C fan). Cool, measure out 100g (3/4 cup) pistachios, blitz into powder (be careful not to turn into paste, some pistachio chunks ok). Finely chop the rest (for sprinkling).
2. Whisk with flour, use fingers to break up sticky clumps of pistachio powder. Add remaining Dry, whisk.
3. In different bowl, whisk all the Wet ingredients together. Pour into the Dry ingredients, mix with rubber spatula. When flour is almost mixed in, add food colouring then mix until lumpfree. Pour into 20cm/8” lined pan, bake 40 min. Cool completely before frosting with Cream Cheese Fluff, sprinkle with pistachios.
4. Cream cheese fluff – Beat cream cheese 2 min until light and fluffy. Add everything else, beat until whipped cream texture.
Recipe ⬇️ or print: recipetineats.com/pistachio-cake
There's something about pistachios that make them a bit fancier than other nuts. So this Pistachio Cake is extra special, worthy of serving at any occasion! Topped with a cloud of Cream Cheese Whip. Think - subtly tangy whipped cream. Dreamy! - Nagi x ❤️
–––––––--
Pistachio cake with cream cheese whip
125g/ 4.4oz (just shy 1 cup) pistachio kernels, unsalted (225g/7oz in shell)
DRY:
1 cup (150g) plain flour (all-purpose flour)
1 1/4 tsp baking powder
1/4 tsp baking soda (bi-carb soda), sub 3/4 tsp more baking powder
1/4 tsp cooking/kosher salt
WET:
3/4 cup yogurt, plain, full-fat, room temp (sub sour cream)
60g/4 tbsp unsalted butter, melted & slightly cooled
1/4 cup canola oil (or vegetable, cottonseed, or other plain)
3/4 cup caster sugar (superfine)
1/2 tsp vanilla extract
1 large egg (50-55g/2oz), room temp
4 drops green food colouring or small toothpick smear of gel
CREAM CHEESE FLUFF (cream cheese buttercream X whipped cream):
100g/ 3.5oz cream cheese, oom temp
1 cup thickened cream (heavy cream) or whipping cream
3 tbsp white sugar, 1/2 tsp vanilla extract, 2 tsp lemon juice (optional), pinch salt
1. Toast pistachios 12 min at 180°C/350°F (160°C fan). Cool, measure out 100g (3/4 cup) pistachios, blitz into powder (be careful not to turn into paste, some pistachio chunks ok). Finely chop the rest (for sprinkling).
2. Whisk with flour, use fingers to break up sticky clumps of pistachio powder. Add remaining Dry, whisk.
3. In different bowl, whisk all the Wet ingredients together. Pour into the Dry ingredients, mix with rubber spatula. When flour is almost mixed in, add food colouring then mix until lumpfree. Pour into 20cm/8” lined pan, bake 40 min. Cool completely before frosting with Cream Cheese Fluff, sprinkle with pistachios.
4. Cream cheese fluff – Beat cream cheese 2 min until light and fluffy. Add everything else, beat until whipped cream texture.
