Pistachio Cake with Whipped Honey Mascarpone

Ingredients

• 113 g (4 oz)roasted, salted pistachios
• 170 g (6 oz)cake flour
• 1 tspbaking powder
• 1/2 tspbicarbonate of soda
• 1 tspkosher salt
• 2eggs
• 227 g (8 oz)granulated sugar
• 240 ml (1 cup)vegetable oil
• 180 ml (3/4 cup)whole milk
• 1 tbsppure vanilla extract
• to tastestrawberries
• to tastechopped pistachios
• to tastehoney, for drizzling
• 240 ml (1 cup)double cream (heavy cream)
• 227 g (8 oz)mascarpone cheese
• 60 ml (1/4 cup)honey
• 1/4 tspkosher salt
• as neededbutter, for greasing the tin

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Grease a 25 cm (10-inch) cake tin with butter.

2. 2

   Grind pistachios

   Put the pistachios in a food processor and pulse until finely ground.

3. 3

   Mix dry ingredients

   In a large bowl, whisk the ground pistachios with the cake flour, baking powder, bicarbonate of soda and salt. Set aside.

4. 4

   Combine wet ingredients

   Beat the eggs in a separate bowl. Whisk in the sugar, followed by the oil, then the milk and vanilla. Pour this mixture into the dry ingredients and whisk just until combined.

5. 5

   Bake the cake

   Pour the batter into the prepared tin. Bake for about 36–40 minutes, or until a toothpick comes out fairly dry.

6. 6

   Cool completely

   Leave the cake in the tin for 15 minutes. Run a butter knife around the edges, turn the cake out onto a cooling rack and leave it to cool fully.

7. 7

   Top with mascarpone

   Use a serrated knife to level the top of the cake. Pile the whipped honey mascarpone (prepared below) on top, then use an offset spatula to spread it evenly over the top and sides.

8. 8

   Decorate the cake

   Add strawberries, or another berry, and chopped pistachios. Drizzle with honey.

9. 9

   Whip the cream

   Put the double cream in the bowl of a stand mixer fitted with a whisk attachment. Whip at medium-high speed until semi-stiff peaks form, taking care not to overwhip.

10. 10

    Set cream aside

    Transfer the whipped cream to another bowl and set it aside.

11. 11

    Beat the mascarpone

    Put the mascarpone, honey and salt in the stand mixer bowl. Fit the paddle attachment and mix at medium-high speed for one minute to aerate the mixture.

12. 12

    Fold together

    With a rubber spatula, fold the whipped cream into the mascarpone mixture in two additions until fully incorporated. Use at room temperature.

What is pistachio cake?

Pistachio cake is a tender cake flavoured with ground pistachios, a nut used widely in sweets across the Middle East and the Mediterranean. This version combines the nuts with a simple oil-based batter and finishes it with honeyed mascarpone and berries.

Grinding the pistachios finely distributes their flavour through the crumb, while the creamy topping and fresh fruit bring a rich, tangy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1650 calories, 24g protein, 145g carbs, 108g fat.

The flour and sugar provide much of the carbohydrate, while the vegetable oil, cream, mascarpone and pistachios contribute most of the fat. Eggs, dairy and pistachios also supply protein. Serve a slice with extra strawberries for a fresh contrast, or alongside a lighter meal.

The pistachio base

Pistachios: pulse them until fine, stopping before they turn oily or form a paste. A few slightly larger flecks are fine, but coarse pieces can make the cake crumb uneven.

Salt: the recipe uses roasted, salted nuts as well as salt in the batter, so keep the listed amounts in mind rather than adding extra.

Mixing the batter

Dry ingredients: whisk the ground nuts with the flour and raising agents so they are evenly distributed before the liquid goes in.

Wet ingredients: add the oil, milk and vanilla to the beaten eggs and sugar in the stated order. Once wet and dry mixtures meet, whisk only until no dry patches remain to avoid a tough crumb.

Check the bake

Timing: start checking at about 36 minutes, as ovens and tins can vary. The recipe gives a range of 36–40 minutes.

Doneness: a toothpick should come out fairly dry, rather than coated in wet batter. Let the cake cool completely before adding the mascarpone so the topping holds its shape.

Whipped honey mascarpone

Cream: stop whipping when semi-stiff peaks form; overwhipped cream can become grainy and is harder to fold smoothly.

Mascarpone: aerate it with the honey and salt, then fold in the cream in two additions. Use a gentle folding motion to keep the topping light.

Finishing and serving

Level the cake: trimming the top gives the mascarpone a flatter surface to sit on. Spread the topping over the top and sides with an offset spatula.

Berries: strawberries bring freshness and colour, while chopped pistachios echo the flavour in the cake. Serve with tea or coffee, or alongside a small bowl of extra berries.

Recipe notes & tips

• Use a food processor and pulse in short bursts so the pistachios do not become a paste.
• Measure the flour by weight for a more consistent cake texture.
• Scrape down the mixer bowl while beating the mascarpone so the honey and salt are evenly mixed.
• Fold the cream in gently and stop as soon as no streaks remain.
• Wait until the cake is fully cool before spreading on the topping.
• Add the strawberries close to serving time for the freshest finish.

Variations

• Use mixed berries: decorate with raspberries, blueberries or blackberries instead of strawberries.
• Add citrus: finely grate a little lemon zest into the batter for a bright note.
• Toast the garnish: lightly toast the chopped pistachios before sprinkling them over the topping.
• Use orange blossom honey: swap it for the honey in the mascarpone for a floral flavour.
• Serve plain: leave off the topping and serve slices with berries on the side.

Common mistakes to avoid

• Grinding the nuts too far: stop once they are fine, before they start releasing oil and clumping.
• Overmixing the batter: whisk only until the wet and dry mixtures are just combined.
• Taking the cake out too soon: check with a toothpick and bake until it comes out fairly dry.
• Frosting a warm cake: let it cool completely first or the mascarpone topping may soften.
• Overwhipping the cream: stop at semi-stiff peaks so it folds into the mascarpone smoothly.
• Folding too vigorously: use a gentle motion to retain the cream's light texture.

How to store

Keep the topped cake covered in the fridge and eat within 2–3 days. Bring slices towards room temperature before serving; the cake without topping can be stored airtight at room temperature for up to 2 days. Avoid reheating the assembled cake, as the mascarpone topping is best served chilled or just cool.

Frequently asked questions