Description
This Pistachio Cream Cake is a delightful layered dessert featuring a moist pistachio-infused cake paired with a luscious pistachio cream filling. Ground pistachios are folded into the batter for a nutty flavor, while the cream filling is rich and smooth, combining whipped cream and pistachio paste. Perfect for special occasions or a luxurious treat, this cake is both visually appealing, especially with optional green food coloring, and delicious with its balance of sweetness and nuttiness.
Ingredients
Scale
Cake:
- 1 ½ cups all-purpose flour
- ½ cup shelled unsalted pistachios, ground
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup whole milk
- ½ cup sour cream
- Green food coloring (optional)
Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup pistachio paste
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes do not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt until evenly combined to distribute leavening and nuts throughout the batter.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the unsalted butter and granulated sugar together until the mixture becomes light in color and fluffy in texture, which helps to incorporate air into the batter.
- Add Eggs and Flavors: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla and almond extracts for added depth of flavor.
- Combine Milk and Sour Cream: In a small bowl, stir together the whole milk and sour cream to create a smooth liquid mixture that will add moisture and richness to the batter.
- Alternate Adding Dry and Wet Ingredients: Alternately add the dry flour mixture and the milk-sour cream mixture to the butter mixture, starting and finishing with the dry ingredients. This method helps maintain a smooth, tender batter. If desired, add a drop or two of green food coloring for a pistachio hue and gently mix until evenly distributed.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set slightly, then carefully turn them out onto wire racks to cool completely before assembling the cake.
- Prepare Pistachio Cream Filling: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, indicating the cream is fluffy but not over-whipped. Gently fold in the pistachio paste until the mixture is well combined and smooth.
- Assemble the Cake: Place one cake layer on a serving plate and spread half of the pistachio cream filling evenly over the top. Place the second cake layer on top and spread the remaining pistachio cream on the top layer. Optionally, garnish with chopped pistachios for additional texture and decoration.
Notes
- You can make your own pistachio paste by blending shelled pistachios with a bit of oil and honey for a natural sweetness and smoother texture.
- For a richer pistachio flavor, toast the shelled pistachios lightly before grinding to enhance their nuttiness.
- This cake can be prepared a day ahead and refrigerated to allow flavors to meld, providing added convenience.
