Description
A dreamy, nutty indulgence with tender pistachio-scented cake layers and a silky mascarpone cream.
Ingredients
Scale
- 1 cup (130g) shelled pistachios, unsalted
- 1 1/2 cups (190g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp almond extract, optional
- 1 1/2 cups (350g) mascarpone cheese, cold
- 1 cup (240ml) heavy cream
- 1/3 cup (40g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup (70g) chopped pistachios, for the sides and top
- Optional: white chocolate shavings or edible gold leaf for decoration
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease three 8-inch round pans and line the bottoms with parchment.
- Add the shelled pistachios to a food processor and pulse until finely ground.
- In a bowl, stir together the ground pistachios, all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in milk, vegetable oil, vanilla extract, and almond extract if using. Mix gently until combined.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Divide the batter evenly between the three prepared pans. Smooth the tops.
- Bake at 175 degrees Celsius for 22 to 25 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling and frosting, chill a mixing bowl. Whip the heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Beat until smooth.
- Place the first cake layer on a serving plate. Spread a generous layer of mascarpone cream. Repeat with the next layer. Frost the top and sides with the remaining cream.
- Press chopped pistachios onto the sides and sprinkle some on top. Add white chocolate shavings or edible gold leaf if desired.
- Refrigerate the cake for at least 2 hours before slicing to firm the cream.
Notes
Serve slices chilled or at room temperature. Pairs beautifully with honey drizzle or fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg