Introduction

This Pistachio Cake is a delightful treat that combines the nutty flavor of toasted pistachios with a light, moist texture. Finished with a creamy, whipped cream cheese topping and a sprinkle of chopped pistachios, it’s perfect for special occasions or an everyday indulgence.

A close-up of a slice of pistachio cake with one thick layer of light green, moist cake topped by a thick, fluffy white cream layer sprinkled with small chopped green and brown pistachio pieces. The cake is placed on a black cake stand with whole and chopped pistachios scattered around its base. The background and surface show a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g (4.4oz, just shy 1 cup) unsalted pistachio kernels
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 or kosher salt
3/4 cup plain full-fat yogurt, 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 extract
1 large egg (50-55g/2oz), at room temperature
4 drops green food colouring (optional)
100g (3.5oz) cream cheese, at room temperature (block preferred, tub okay)
3/4 cup thickened cream (heavy cream or whipping cream)
3 tbsp caster sugar (superfine sugar)
1/2 tsp vanilla extract
2 tsp lemon juice (optional)
Pinch of salt

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced. Grease and line a 20 cm (8″) round cake pan with baking paper.
Step 2: Toast the pistachios by spreading them on a tray and baking for 12 minutes, shaking once halfway through. They should smell nutty and be crisp. Allow to fully cool on the tray for about 15 minutes.
Step 3: Measure 3/4 cup of the toasted pistachios and blitz them into a powder using short pulses in a food processor or spice grinder. Some larger bits are fine, but aim for mostly fine powder.
Step 4: In a large bowl, combine the pistachio powder with the flour. Use your fingers to break up any clumps, then whisk together the dry ingredients including baking powder, baking soda, and salt.
Step 5: In a separate bowl, whisk together the yogurt, melted butter, oil, caster sugar, vanilla extract, egg, and green food colouring if using.
Step 6: Pour the wet ingredients into the dry and gently fold until most of the flour is combined. Finish mixing until the batter is mostly lump-free; small lumps will disappear during baking.
Step 7: Pour and spread the batter evenly into the prepared cake pan.
Step 8: Bake for 40 minutes, turning the pan at 30 minutes to brown evenly. The cake is done when a skewer inserted in the center comes out clean.
Step 9: Let the cake cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely, about 1 hour.
Step 10: Chop the remaining reserved pistachios into a mix of finely chopped pieces and larger chunks for decoration.
Step 11: Prepare the cream cheese whip by beating the cream cheese for 2 minutes on medium-high speed until light and creamy, scraping down sides as needed.
Step 12: Add the thickened cream, caster sugar, vanilla extract, lemon juice (if using), and a pinch of salt. Beat until the cream is softly whipped and spreadable, about 1 minute.
Step 13: Spread the cream cheese whip evenly over the cooled cake, then sprinkle with the chopped pistachios. Slice and enjoy!

Tips & Variations

Use room temperature ingredients to ensure the batter mixes smoothly and the cake rises evenly.
If you prefer, substitute the plain oil for melted coconut oil for a subtle flavor twist.
Omit the green food coloring for a more natural pistachio color and flavor.
For an extra festive touch, drizzle with honey or sprinkle edible flower petals on top.

Storage

Store the pistachio cake covered in the refrigerator for up to 3 days. Keep the cream cheese topping moist by covering with plastic wrap or a cake dome. When ready to serve, bring to room temperature or reheat slices gently in a microwave for about 10 seconds if desired.

How to Serve

The image shows a single-layer round cake on a black cake stand with a smooth, light brown baked texture. On top, there is a thick layer of creamy white frosting spread unevenly, with some swirls and waves giving it a soft, fluffy look. The frosting is generously sprinkled with chopped nuts in various shades of brown and green, adding a crunchy texture on top. Around the base of the cake, whole and halved pistachio nuts are scattered on the black cake stand. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

It’s best to use unsalted pistachios to control the saltiness of the cake. If you only have salted nuts, reduce or omit the added salt in the recipe to avoid over-seasoning.

What can I substitute for the cream cheese topping?

You can replace the cream cheese whip with whipped mascarpone or a simple whipped cream sweetened with a little vanilla and sugar. Just note that the flavor and texture will be slightly different.