Description
An elegant and moist pistachio sponge layered with silky mascarpone cream and topped with crushed pistachios a refined dessert perfect for celebrations or afternoon tea.
Ingredients
For the Cake:
1 cup shelled pistachios
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup milk
For the Mascarpone Cream:
1 cup mascarpone cheese
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
For Garnish:
1/4 cup finely chopped pistachios
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a food processor, pulse pistachios until finely ground but not pasty.
3. In a bowl, whisk flour, baking powder, salt, and ground pistachios together.
4. In another large bowl, cream butter and sugar until light and fluffy.
5. Add eggs one at a time, mixing well after each, then stir in vanilla.
6. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
7. Divide batter evenly between prepared pans and bake for 25–28 minutes or until a toothpick inserted in the center comes out clean.
8. Cool cakes completely on wire racks.
9. For the mascarpone cream, beat mascarpone, cream, powdered sugar, and vanilla until smooth and fluffy.
10. Spread half of the mascarpone cream over the first cake layer, top with the second layer, and frost the top and sides with remaining cream.
11. Sprinkle with chopped pistachios and dust with powdered sugar before serving.
Notes
For extra flavor, add a few drops of almond extract to the batter.
Keep refrigerated for up to 3 days.
Try adding a thin layer of raspberry jam between the layers for a delightful twist.
- Prep Time: 25 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Layer Cake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg
Keywords: pistachio cake, mascarpone frosting, elegant dessert, Italian cake