Pistachio Cake
This Pistachio Cake is nothing short of perfection! Made with real pistachios and without food coloring, then topped with a mascarpone frosting and extra pistachios, it's an easy one-layer cake that you'll want to make for every special occasion!
Servings: 8 slices
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup pistachio flour *see notes
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp butter melted and cooled to room temperature
- 1 egg
- 1/2 cup milk any kind; I used almond milk
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1/4 tsp almond extract
for the icing:
- 4 oz. mascarpone
- 2 tbsp butter softened
- 1 tsp vanilla extract
- 1 cup powdered sugar or more as needed
- whole pistachios for garnish
Instructions
- Preheat oven to 350°. Line an 8" round cake pan with a parchment round, then spray the sides with nonstick spray; set aside.
- If you haven't already, make the pistachio flour. To do so, place whole pistachios into a small blender or food processor and blend until they're a flour-like consistency (you may need to stop and scrape down the sides 1-2 times).
- In a medium bowl, stir the all purpose flour, pistachio flour, sugar, baking powder, baking soda, and salt together.
- In a large bowl, whisk the butter, egg, milk, applesauce, vanilla, and almond extract together. Then, pour the dry ingredients into the wet and stir to combine, just until the flour disappears.
- Pour the cake batter into the prepared cake pan, then bake the cake for 35-40 minutes or until a toothpick comes out clean. Leave the cake in the pan for 10 minutes, then invert it into a wire rack. Wait for the cake to cool completely before icing it.
- For the icing, whisk the mascarpone, butter and vanilla together with an electric mixer, then add the powdered sugar and continue whisking until the icing is smooth.
- To assemble: Place a dollop of icing on top of the cake, then use an offset knife or the back of a spoon to smooth it out. Repeat this process until all of the icing is gone. Add whole or chopped pistachios on top. Slice and enjoy!
Notes
*Calories are per slice and are an estimation
*Pistachio flour: To make pistachio flour, add whole pistachios to a small blender or food processor and pulse until they're a flour-like consistency
*Storage: Store cake in a sealed container at room temperature for up to 3 days. To freeze: wrap baked and cooled cake without icing in several pieces of plastic wrap and store in the freezer for up to 3 months. Thaw the cake then ice it before serving.
Nutrition
Calories: 419kcal | Carbohydrates: 47g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 321mg | Potassium: 150mg | Fiber: 2g | Sugar: 35g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
