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Italian Pistachio Cream Cake Recipe

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Introduction

For those who adore the rich and nutty flavor of pistachios, this Italian Pistachio Cream Cake is a dessert dream come true. With a soft, moist texture and a decadent pistachio cream topping, this cake is both elegant and irresistible. Whether it’s for a special occasion or a weekend indulgence, this treat is sure to delight your taste buds.

Ingredients

For the Cake:

  • 1 cup shelled unsalted pistachios (finely ground)
  • 1 1/2 cups all-purpose flour (180g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3 large eggs
  • 1/2 cup plain yogurt or sour cream (120ml)
  • 1 tsp vanilla extract

For the Pistachio Cream Topping:

  • 1/2 cup pistachio cream or paste
  • 1/2 cup powdered sugar (60g)
  • 2 tbsp milk (adjust for consistency)

For Garnish:

  • Chopped pistachios

Instructions

1. Prepare the Cake Batter:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a bowl, combine ground pistachios, flour, baking powder, baking soda, and salt.
  • In a separate bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
  • Add the eggs one at a time, beating well after each addition. Mix in the yogurt (or sour cream) and vanilla extract until smooth.
  • Gradually fold in the dry ingredients, mixing until just combined.

2. Bake the Cake:

  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Pistachio Cream Topping:

  • In a small bowl, whisk together pistachio cream, powdered sugar, and milk until smooth. Adjust the consistency with additional milk if needed to make it pourable.

4. Assemble and Decorate:

  • Place the cooled cake on a serving plate or stand. Drizzle the pistachio cream topping evenly over the cake, letting it drip down the sides for a beautiful effect.
  • Garnish the cake with chopped pistachios for added crunch and visual appeal.

Tips for Success

  1. Choose Quality Pistachios: Opt for unsalted, high-quality pistachios for a more authentic flavor.
  2. Pistachio Paste: Using premium pistachio paste elevates the taste of the cream topping.
  3. Texture Boost: Add a tablespoon of almond flour to the cake batter for an even nuttier profile.
  4. Storage: Keep the cake in an airtight container in the refrigerator for up to 3 days.

FAQs

1. Can I use almond flour instead of ground pistachios?

Yes, almond flour works as a substitute, but the unique pistachio flavor may be less pronounced.

2. Can I make this cake gluten-free?

Swap the all-purpose flour with a gluten-free baking blend to make it gluten-free.

3. What can I use if I don’t have pistachio cream?

Blend shelled pistachios with a bit of sugar and oil to create a homemade pistachio paste.

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Carbohydrates: 35g
  • Protein: 7g
  • Fat: 15g

Conclusion

This Italian Pistachio Cream Cake is an indulgent dessert that’s easy to make yet sophisticated enough to impress guests. The nutty flavor, moist texture, and creamy topping come together for a heavenly slice of cake that’s perfect for any occasion.

What’s your favorite way to enjoy pistachios? Share your thoughts in the comments below!

Craving more pistachio-inspired desserts? Don’t miss our other irresistible recipes!

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