Introduction
Indulge in the delightful flavors of pistachio with this scrumptious cake recipe. Perfectly moist and subtly fragrant, this cake is enhanced with a luscious cream cheese whip that elevates its taste to another level. Whether it’s for a special occasion or just a treat for yourself, this cake is sure to impress.
Ingredients
Pistachio Powder:
– 125g (4.4 oz) unsalted pistachio kernels
Dry Ingredients:
– 1 cup plain flour (all-purpose flour)
– 1¼ teaspoons baking powder
– ¼ teaspoon baking soda (bi-carb soda)
– ¼ teaspoon cooking salt/kosher salt
Wet Ingredients:
– ¾ cup plain, full-fat yogurt, at room temperature
– 60g (4 tablespoons) unsalted butter, melted and slightly cooled
– ¼ cup plain oil (canola, vegetable, etc.)
– ¾ cup caster sugar (superfine sugar)
– ½ teaspoon vanilla extract
– 1 large egg (50-55g/2 oz), at room temperature
Optional Coloring:
– 4 drops green food coloring
Cream Cheese Whip:
– 100g (3.5 oz) cream cheese, at room temperature
– ¾ cup thickened cream (heavy cream) or whipping cream
– 3 tablespoons caster sugar (superfine sugar)
– ½ teaspoon vanilla extract
– 2 teaspoons lemon juice (optional)
– Pinch of salt
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Enjoy a delightful baking experience with this simple yet elegant pistachio cake recipe that guarantees a burst of flavor in every bite!
Detailed Directions and Instructions
1. Preheat Oven
Set the oven to 180°C/350°F (160°C fan-forced). Grease and line a 20 cm (8-inch) round cake pan with baking paper.
2. Prepare Pistachio Powder
Spread the pistachios on a tray and bake for 12 minutes, shaking once halfway, until they smell nutty and are crisp. Allow them to cool completely, then blitz into a powder using short pulses to avoid forming a paste.
3. Mix Dry Ingredients
In a large bowl, combine the pistachio powder and flour. Use your fingers to break up any clumps. Add baking powder, baking soda, and salt; whisk to combine.
4. Mix Wet Ingredients
In a separate bowl, whisk together yogurt, melted butter, oil, sugar, vanilla extract, and the egg until smooth.
5. Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Use a rubber spatula to mix until the flour is almost incorporated. Add food coloring, if using, and mix until the batter is mostly lump-free.
6. Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 40 minutes, turning the pan at 30 minutes for even browning, until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
7. Prepare Cream Cheese Whip
Beat the cream cheese for 2 minutes on medium-high speed until light and creamy. Add cream, sugar, vanilla extract, lemon juice (if using), and salt. Beat until the mixture is softly whipped and spreadable.
8. Assemble the Cake
Spread the cream cheese whip over the cooled cake. Sprinkle with chopped pistachios. Slice and serve.
Notes
1. Room Temperature Ingredients
Ensure that the yogurt and egg are at room temperature for optimal mixing and texture.
2. Pistachio Grinding
Be cautious while blitzing the pistachios to prevent them from turning into a paste. Short pulses work best.
3. Baking Time
Oven temperatures may vary; check if the cake is done by inserting a skewer into the center. It should come out clean.
4. Cream Cheese Texture
Ensure the cream cheese is at room temperature to achieve a smooth whip.
5. Optional Coloring
Adding food coloring is optional and can enhance the cake’s appearance. Adjust the amount based on desired color intensity.
Cook techniques
Preheating the Oven
Always preheat the oven to the desired temperature before baking to ensure even cooking. This helps the cake rise properly and prevents the outer layer from cooking too quickly.
Preparing Pistachio Powder
To achieve a fine pistachio powder, roast the nuts to enhance their flavor, then pulse them briefly in a food processor. This prevents the oils from causing the nut powder to turn into a paste.
Mixing Dry Ingredients
When combining dry ingredients, be sure to break up any clumps using your fingers. Whisking thoroughly ensures an even distribution of leavening agents and salt throughout the flour.
Mixing Wet Ingredients
Whisk wet ingredients together until smooth and well-blended. This step is crucial for emulsifying the fats and ensuring even moisture throughout the batter.
Combining Wet and Dry Mixtures
When folding wet ingredients into dry, use a rubber spatula to gently mix until just combined. Overmixing can lead to a tough cake due to gluten development.
Baking the Cake
For even browning, rotate the cake pan halfway through baking. Always check for doneness by inserting a skewer into the center; it should come out clean when the cake is done.
Preparing Cream Cheese Whip
Beat cream cheese until it’s light and creamy before adding cream and sugar. Make sure to whip until the mixture is softly spreadable, which gives it a light texture that complements the cake.
Assembling the Cake
Once cooled, spread the cream cheese whip evenly over the cake. Decorate with chopped pistachios to enhance both flavor and presentation.
FAQ
Can I replace pistachio powder with another nut powder?
Yes, you can substitute pistachio powder with almond or hazelnut powder, but this will alter the flavor and texture slightly.
Is it necessary to use food coloring?
No, the food coloring is optional. It is used for aesthetic purposes to enhance the visual appeal of the cake.
What can I use instead of yogurt?
You can substitute yogurt with sour cream or buttermilk, which will provide similar moisture and acidity.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour, but be sure to check the blend for the right mix of ingredients for best results.
How should I store leftover cake?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For extended storage, consider freezing the cake without the cream cheese whip.
Conclusion
This delightful pistachio cake, paired with a creamy cheese whip, offers a unique blend of flavors and textures that is sure to impress. The nutty undertones of the pistachio, combined with the richness of the cream cheese topping, create a perfect balance that is both refreshing and indulgent. Enjoy it as a dessert for special occasions or as a delightful treat to brighten up your day.
Variation: Lemon Pistachio Cake
Add the zest of one lemon to the cake batter for an extra citrusy flavor that complements the pistachios beautifully.
Alternative Topping: Dark Chocolate Ganache
Instead of cream cheese whip, top the cake with a smooth dark chocolate ganache for a more decadent dessert experience.
Nutty Layer Cake
Make a layered cake by baking two or three layers and interspersing them with the cream cheese whip or a flavored buttercream.
Gluten-Free Option
Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this pistachio cake.
Fruit Addition: Fresh Berries
Top the cream cheese whip with a selection of fresh berries such as raspberries or blueberries for added freshness and color.
Spice it Up: Cardamom Pistachio Cake
Incorporate ground cardamom into the batter for a warm spice that pairs exceptionally well with pistachios.
Mini Cupcakes
Transform this cake recipe into mini cupcakes for bite-sized treats that are perfect for parties or gatherings.
