Description
A moist and delicious pistachio cake layered with mascarpone cream.
Ingredients
Scale
- 1 cup Shelled Pistachios (Can substitute with ground almonds)
- 2 cups All-Purpose Flour (Use gluten-free flour for a gluten-free version)
- 1 tbsp Baking Powder (Ensure it’s fresh)
- 1 tsp Salt
- 1 cup Unsalted Butter (Margarine can be used for dairy-free)
- 1 cup Granulated Sugar (Coconut sugar can be used for lower glycemic)
- 4 large Eggs (Use aquafaba or flax eggs for vegan option)
- 1 cup Whole Milk (Almond or coconut milk can be substituted)
- 0 cup Vegetable Oil (Can substitute with melted coconut oil)
- 1 tsp Vanilla Extract (Use pure vanilla for best results)
- 0 tsp Almond Extract (Can be omitted if not available)
- 1 cup Heavy Cream (Coconut cream can serve as a dairy-free alternative)
- 1 cup Mascarpone Cheese (Cream cheese mixed with heavy cream can be a substitute)
- 0 cup Powdered Sugar (Honey can be used for a natural sweetener)
Instructions
- Grind shelled pistachios until finely ground and combine with flour, baking powder, and salt.
- In a mixing bowl, cream the softened butter and sugar until fluffy.
- Add eggs one at a time, then mix in milk, vegetable oil, and both extracts.
- Fold the pistachio-flour mixture into the wet ingredients carefully.
- Divide batter among three greased 8-inch cake pans and bake in preheated oven at 350°F for 22-25 minutes.
- Cool the layers completely on a wire rack before assembly.
- Whip the heavy cream in a chilled bowl until soft peaks form and fold in mascarpone, sugar, and vanilla extract.
- Layer one cake on a platter, spread mascarpone cream, and repeat with remaining layers before frosting the entire cake.
- Refrigerate the assembled cake for at least 2 hours before slicing.
Notes
- Ensure all ingredients are at room temperature before starting the recipe.
- The cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg