Pistachio Cake is a delicious dessert that combines the rich flavour of pistachios with a cream cheese topping. The cake has a crust of ground pistachios and almond flakes, sweetened with cane sugar and beaten eggs, resulting in a light and fluffy nutty crust.

The icing is a creamy mixture of butter, icing sugar and cream cheese. The butter and sugar create a smooth, sweet base, while the cream cheese adds a luxurious creaminess. Piped onto the cake, it contrasts beautifully with the nutty crust and with raspberry jam in the centre.
A sweet and sour layer is created by placing raspberry jam between the crust and the cream layer.
Chopped pistachios add a nutty crunch to the top, while the raspberries add a fresh, fruity touch. A perfect choice for any occasion, this dessert will satisfy your sweet tooth with its delicious combination of nuttiness and creaminess.
Ingredients:
70 g unsalted peeled pistachios
100 g almond flakes
30 g self-raising flour
1 tablespoon baking powder
Pinch of salt
150 g caster sugar
4 eggs
60 g melted lukewarm butter
Raspberry jam to spread on the crust
Crush the almonds and pistachios into a fine flour mixture, add the baking powder and a pinch of salt. Whisk the eggs with the sugar until fluffy, add the ground nut mixture and sifted flour and mix well. Add the butter to the dough, mix gently and pour into a greased cake tin (21cm) lined with parchment paper, and bake in a preheated oven at 175°C for about 40 minutes. Leave the cake to cool. Spread the top of the cake with the raspberry jam.
Cream cheese frosting:
125 g unsalted butter, softened to room temperature
100 g icing sugar
350 g cream cheese
Whisk the softened butter with the sifted icing sugar until smooth. Add the cold cream cheese and whisk gently until smooth consistency. Pipe the cream on the top of the cake immediately.
Garnish with chopped pistachios and fresh raspberries.

Here you can watch the recipe video on my Instagram account.
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