Pistachio Cake with Creamy Filling
Najat
Photo by Najat
If you’re a fan of pistachio desserts, you’re going to love this ultra-soft pistachio cake with creamy layers and a dreamy pistachio topping. It’s a moist and fluffy pistachio cake recipe that’s packed with real pistachio flavor thanks to both ground pistachios and rich pistachio paste.
Ingrediënten
PISTACHIO MIXTURE
TOPPING
EXTRA
Shop ingredients:
Tips
Be sure to line your springform pan with baking paper to prevent sticking and to make it easier to remove the cake.
Ovens vary, so always monitor the temperature. A separate oven thermometer can help ensure accurate baking.
Only mix the batter until smooth—overmixing can lead to a heavier cake texture.
Let the cake cool completely before pouring the pistachio topping so it sets properly.
You can replace vanilla sugar with vanilla extract.
Add a personal touch to your presentation by decorating with more than just raspberries—try chopped pistachios, white chocolate shavings, mint leaves, or rose petals.
I used a springform pan measuring 28 x 18 cm.
Stappenplan
Roughly grind the pistachios in a food processor (not too fine).
Crack the eggs into a bowl, one by one. Add the sugar and vanilla sugar and mix for 2–3 minutes. Add the milk and mix well. Add the sunflower oil and mix again. Add the ground pistachios and mix until fully incorporated. Sift the flour and baking powder over the bowl and mix until smooth.
Pour 250 grams of the pistachio batter into a springform pan lined with baking paper. Place the pistachio cake in a preheated fan oven at 175 °C (350 °F). Bake for 8 minutes.
In the meantime, heat the milk, sugar, vanilla sugar, and cornstarch in a saucepan over medium-low heat. Stir continuously with a whisk until the mixture thickens. Remove from the heat and stir in the pistachio paste until combined.
Carefully take the pistachio cake out of the oven.
Spread the pistachio mixture evenly over the entire cake, then pour the remaining cake batter over it. Return the cake to the preheated oven at 175 °C and bake for another 25 minutes, or until done. Keep a close eye on the baking time, as ovens may vary. Allow the cake to cool completely.
Warm the pistachio paste in a saucepan over low heat, stirring constantly. Stay close, as it heats up quickly.
Pour the warm pistachio paste over the cake as a topping and let it set.
Cut the pistachio cake into pieces and pipe a long swirl of whipped cream on top. If desired, garnish with raspberries.
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