Pistachio Cake

  

 Ingredients

Pistachio cake 

130 grams ( 1 cup) whole pistachios shelled not salted

150 gm / 3/4 cup  sugar  

140 gm / 1 cup all purpose flour

lemon zest of 1 large lemon

veg oil 120 ml / 1/2 cup

vanilla essence 1 tsp

eggs 2 large

baking pdr 2 tsp

salt 1/4 tsp 

60 ml/ 1/4 cup full fat milk

60 ml  / 1/4 cup yogurt 

Mascarpone cream frosting

1/2 cup thickened / heavy cream 

1/2 cup mascarpone cheese

vanilla essence 1/2 tsp

blackberry jam 2-3 tbsp 

Instructions

Pistachio cake

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8" cake pan with baking / parchment paper.

 Pulse pistachios till they becomes fine crumbs, don't over mix to become a paste. 

In a large mixing bowl, add pista crumbs, sugar, flour, lemon zest, baking pdr and salt, combine briefly.

 

In another bowl add oil, vanilla, eggs, milk and yogurt, whisk briefly just to break up the egg yolks. 

 

Add wet ing. to dy ing. and gently mix with a spatula until combined- be careful, don't over mix.  Spoon the batter into the prepared pan.

 

Bake for 30-35 minutes or until the skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely. 

 

Mascarpone cream frosting

1. In a medium mixing bowl, add cream, mascarpone and vanilla. Beat using an electric mixer on medium speed until mixture thickens. 
2. Dollop a couple of teaspoons of blackberry jam into the cream and gently swirl using a spoon. Spoon frosting over cake and use a small spatula to spread it out into one even layer. 
3. Add a few extra teaspoons of jam and swirl it into the frosting. 

Notes

Pistachios: You can use either raw or toasted pistachios as long as they are NOT salted. Blitz them into small crumbs using a food processor. Don’t over-grind them or they will turn into a paste. See photo for visual reference. 

Lemon zest: Or you can use orange zest if you prefer.

Thickened cream: Look for a cream that is at least 35% fat and it should say on the product that it is suitable for whipping. Do not use light or low fat cream.

Mascarpone cream: If you don’t have access to mascarpone cheese, creme fraiche is the next best thing. Or you can leave it out entirely and just have a whipped cream frosting.

Storage: Once frosted, this cake is best kept covered in an airtight container in the fridge. Without frosting, the cake itself can be kept in an airtight container at room temperature. 

Cake pan size: You can use this recipe to make a one layer 8-inch cake, or a two layer 6-inch cake. 

 

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