Pistachio Cream Cake

Ingredients

• 300 g (2¼ cups; 10 oz)shelled, roasted, unsalted pistachios
• 300 g (1½ cups)granulated sugar
• 180 g (1½ cups)cake flour
• 3 teaspoonsbaking powder
• 2½ teaspoonsground cardamom
• 1½ teaspoons kosher salt, or 1 teaspoon table saltsalt
• 6 largeeggs
• 176 g (¾ cup)full-fat Greek yoghurt, plain and unsweetened
• 76 g (⅓ cup)buttermilk or regular milk
• 90 ml (¼ cup plus 2 tablespoons)extra-virgin olive oil
• 1 tablespoonpure vanilla extract
• 1 teaspoonalmond extract
• 1 recipepistachio pastry cream, prepared without whipped cream
• 3 cups (the recipe makes 1 cup; triple it to make 3 cups)chocolate ganache

Instructions

1. 1

   Prepare the pans

   Heat the oven to 163°C (325°F). Grease two 20 cm (8-inch) round cake pans with vegetable shortening or softened butter. Cut a round of baking parchment to fit the base of each pan and grease the parchment too. Dust the pans with a tablespoon or two of flour, turning them until coated, then tap out the excess.

2. 2

   Grind the pistachios

   Pulse the pistachios in a food processor 5–8 times, until coarsely chopped. Set aside ¼ cup plus 3 tablespoons for the topping. Grind the remaining nuts to a fine powder, stopping before they begin to turn into pistachio butter.

3. 3

   Mix the dry ingredients

   Add the sugar, flour, baking powder, cardamom and salt to the processor. Process for at least 30 seconds, until well blended and the pistachios are ground more finely. If the mixture clumps, transfer it to a bowl and stir it together.

4. 4

   Combine the batter

   In a separate bowl, whisk the eggs, yoghurt, buttermilk, oil, vanilla and almond extract until combined. Add the pistachio and flour mixture, then stir until blended.

5. 5

   Bake the layers

   Divide the batter between the prepared pans and place them in the centre of the preheated oven. Bake for 35–45 minutes. Check by inserting a toothpick into the centre of each cake; they are ready when it comes out without raw batter.

6. 6

   Cool the cakes

   Leave the cakes in their pans for 5 minutes, then carefully turn them out onto wire racks. Let them cool completely before assembling.

7. 7

   Set the first layer

   Cut an 20 cm (8-inch) circle of baking parchment and place it on a plate. Set one cake layer on top.

8. 8

   Fill and coat

   Use an offset spatula to spread about 1 cup of pistachio pastry cream evenly over the first layer, then place the second cake on top. Spread another cup over the top, taking it to the edges. Use the remaining pastry cream to coat the sides in a thin layer, leaving the cake visible beneath.

9. 9

   Chill the cake

   Wrap a cake collar tightly around the cake, pressing it close against the sides. Cover the top with plastic wrap to prevent the pastry cream forming a skin. Refrigerate for at least 3 hours and up to 48 hours.

10. 10

    Prepare the ganache

    Make the ganache and let it cool until pourable but not hot. Set a wire rack over a large sheet of baking parchment.

11. 11

    Smooth the cake

    Take the cake from the refrigerator and carefully transfer it to the rack with a spatula; the parchment beneath it will help. Remove the cake collar, then smooth the top and sides with an offset spatula or cake smoother.

12. 12

    Add the first coating

    Pour about half to two-thirds of the ganache over the centre of the cake, guiding it outwards so it runs down and coats the sides. Refrigerate for about 1 hour to set. Scrape the ganache from the parchment back into the bowl with the remaining ganache, cover and set aside.

13. 13

    Rewarm the ganache

    Heat the ganache gently in the microwave in 10-second intervals, stirring after each one, until it is pourable again.

14. 14

    Add the second coating

    Place the cake, still on its rack, over a fresh sheet of parchment. Pour the remaining ganache over the centre and guide it outwards so it coats the sides. If enough ganache remains for a third coating, repeat once more.

15. 15

    Finish with pistachios

    Immediately scatter the reserved chopped pistachios around the edge of the cake top. Refrigerate for another hour so the ganache can set.

16. 16

    Transfer and serve

    Carefully move the cake to a serving plate with a spatula. Keep it refrigerated until ready to serve. It keeps in the refrigerator for up to 3 days.

What is pistachio cream cake?

This is a layered celebration cake with ground pistachios in the sponge, pistachio pastry cream between and around the layers, and a chocolate ganache finish. The recipe does not specify a particular regional origin; its defining feature is the combination of nutty cake and creamy filling.

Pistachios are used both in the batter and as a garnish, so their flavour carries through the cake. Chilling the filled layers before glazing helps the cream hold its shape while the ganache is added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 864 calories, 25g protein, 77g carbs, 52g fat.

The cake's carbohydrates come mainly from the sugar and flour, while olive oil, pistachios and ganache contribute much of the fat. Eggs, Greek yoghurt and pistachios provide protein. Pair a slice with fresh berries, or serve a smaller slice after a meal, to balance the richness.

Getting the pistachio texture right

Coarse nuts: pulse first, then reserve some chopped pistachios for the top. This gives the garnish a distinct crunch against the smooth finish.

Fine nuts: grind the rest until powdery, but stop before the oils turn the nuts into a paste. A paste can make the mixture clump and change the texture of the cake.

Mixing the batter

Dry mixture: processing the sugar, flour, raising agent, cardamom, salt and pistachios helps distribute the finely ground nuts throughout the cake.

Wet mixture: whisk the eggs, yoghurt, milk, oil and extracts together before adding the dry ingredients. Stir only until blended; the method does not call for extended beating once the flour is added.

How to check the cakes

Bake time: the layers need 35–45 minutes at 163°C (325°F), but the exact point depends on your oven and pans. Begin checking towards the earlier end of the range.

Doneness: a toothpick inserted in the centre should come out without raw batter. Cool the cakes fully before filling, or the pastry cream may soften and slide.

Filling and chilling

Even layers: spread the pastry cream across the first cake in a thick, level layer, then cover the top of the assembled cake. Apply only a thin coating to the sides so the cake remains visible.

Firm finish: the cake needs at least 3 hours in the refrigerator before glazing, and can chill for up to 48 hours at this stage. Keep the plastic wrap over the top to prevent a skin forming on the pastry cream.

A smooth ganache coating

First pour: use ganache that is pourable but not hot, and start at the centre so it flows towards the edges. Catch the drips on parchment, then chill the cake for about an hour to set the coating.

Second pour: rewarm the reserved ganache in short intervals, stirring between each one. The second coat adds another finish; scatter the chopped pistachios straight away so they adhere before the ganache sets.

Serving the cake

Keep the cake chilled until serving and transfer it gently to a plate once the glaze is set. For cleaner slices, use a sharp knife and wipe it between cuts.

Serve it on its own or with fresh berries to add a bright contrast. Because the cake is rich, modest slices are a practical starting point for a dessert course.

Recipe notes & tips

• Weigh the pistachios and flour for consistent results.
• Stop processing the pistachios before they become a paste.
• Cool the cake layers completely before adding the pastry cream.
• Chill the filled cake for at least 3 hours before glazing.
• Let the ganache cool until pourable rather than hot before the first coating.
• Add the reserved pistachios as soon as the final ganache coat is poured.

Variations

• Berry pairing: serve each slice with fresh raspberries or strawberries.
• Cardamom note: keep the specified cardamom for a warm, aromatic flavour.
• Milk choice: use regular milk instead of buttermilk, as allowed in the recipe.
• Salt choice: use 1 teaspoon of table salt instead of 1½ teaspoons of kosher salt.
• Nut finish: reserve the chopped pistachios as directed for a crunchy top edge.

Common mistakes to avoid

• Overgrinding the nuts: stop when they become a fine powder, before they turn into pistachio butter.
• Under-preparing the pans: grease and flour the sides as well as lining and greasing the bases.
• Filling warm layers: wait until the cakes have cooled completely so the cream stays in place.
• Skipping the first chill: refrigerate for at least 3 hours before glazing to firm the filled cake.
• Using hot ganache: let it cool until pourable but not hot before pouring it over the cake.
• Delaying the garnish: add the chopped pistachios immediately after the final coating while it can still hold them.

How to store

Keep the cake covered in the refrigerator for up to 3 days. Serve it chilled; if you prefer it slightly less cold, let a slice stand briefly before eating rather than reheating the whole cake.

Frequently asked questions