Hey there, sweet tooth enthusiasts! Anne here, bringing you a taste of pure nostalgia with my grandma’s Pistachio Cake recipe. It’s not just a dessert; it’s a slice of family history that’s been passed down through generations. Filet of beef with a pistachio crust, �olives� made with crushed pistachios and sugar syrup, panettone with pistachio paste, and also for Christmas, a simple pistachio cake.
I stumbled upon this gem in my grandma’s old recipe book, and let me tell you, it’s been a game-changer at our family gatherings. This Pistachio Cake has this magical ability to spread smiles and joy � the kind that lingers long after the last crumb is gone. I’ve paired it with a luscious Buttercream Frosting, and let me assure you, once you’ve tried this combo, there’s no turning back.
Now, I’m thrilled to share this delightful recipe with you on “Beyond the Bayou Blog.” So, roll up your sleeves, grab your apron, and let’s dive into the enchanting world of Pistachio Cake together. It’s not just a recipe; it’s a journey into the heart of homemade goodness. Let’s bake some magic, my friends!
Why You Will Love This Recipe?
- Pistachio Power: Now, I won’t sugarcoat it � scoring some pistachio paste might give your detective skills a workout. But here’s the deal � the effort is totally worth it! This cake isn’t just a cake; it’s a jaw-dropping spectacle. Save it for those extra special moments or when you’re feeling all fancy-pants.
- No Sneaky Shortcuts: This isn’t your run-of-the-mill cake with mysterious mixes or instant pudding trying to be pistachio. Oh no! We’re talking legit, authentic pistachio flavor here. No weird chemicals, just pure, unadulterated pistachio goodness. It’s like the real deal, and you can taste the difference � no pudding proof needed!
- Pistachio Lovers’ Paradise: If you’re on a first-name basis with pistachio ice cream and every pistachio-infused dessert, this cake is your soulmate. It’s not just a promise; it’s a flavor-packed guarantee. I’ve been known to crave that pistachio kick, and let me tell you, this cake delivers it like a boss!
Overview: How To Make Pistachio Cake Recipe?
Get ready for a delightful adventure in the kitchen with this Pistachio Cake recipe! It’s a breeze to whip up, taking only 15 minutes to prep and 45 minutes to bake. The result? A total game-changer that will steal the spotlight at any gathering.
For the cake, start by preheating your oven to 350F and generously greasing an 8-inch round cake pan. In a mixing bowl, blend softened butter and sugar until they dance into perfect harmony. Add eggs one by one, and then toss in sour cream, almond extract, vanilla extract, and the star of the show � pistachio paste. A touch of green food coloring is optional, but why not make it extra vibrant?
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually introduce this dream team to the wet ingredients, creating a thick, irresistible batter. If you’re feeling a bit nutty, fold in chopped pistachios. Pour this magic into the pan and let it dance in the oven for 45 minutes until a toothpick emerges clean.
Once the cake cools, it’s time to crown it with a frosting fit for royalty. In a bowl, unit mascarpone cheese, almond extract, vanilla extract, and powdered sugar. Whip in chilled heavy whipping cream until fluffy peaks form. Slather this divine creation over the cake, and if you’re feeling fancy, sprinkle some extra chopped pistachios on top.
There you have it � a pistachio masterpiece ready to steal the show! So, preheat that oven, get your mixing bowls ready, and let the pistachio party begin!
Try More Cake Recipes!
Sweet Symphony Pistachio Cake Recipe
Equipment
- Mixing Bowls
- Whisk
- Cake Pans
- Spatula
- Toothpick
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 3/4 sour cream
- 1 tsp almond extract
- 1 tsp vanilla extract
- 4 tbsp pistachio paste
- 1� cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp Salt
For the Frosting:
- 4 oz mascarpone cheese, chilled
- 1/4 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream, chilled
Instructions
- Turn on your oven and set it to 350�F. Grab an 8-inch round cake pan and grease it � bottom and sides � with a bit of butter or cooking spray.
- In a big bowl or using a hand mixer, blend together butter and sugar until they're buddies.
- Keep that mixer on low and add eggs one at a time, giving each a good mix. Toss in sour cream, almond extract, and vanilla extract. Keep mixing on low.
- Put pistachio paste into the mix. If you're into the green vibe, add some food coloring now.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Slowly add the dry mixture to the wet one. Mix until they're just pals � don't overdo it.
- If you've got chopped pistachios, gently fold them into the batter. Pour your batter into the prepared pan and even it out.
- Pop it in the oven for around 45 minutes or until a toothpick comes out clean from the center.
- Let the cake chill in the pan for 10-15 minutes. Use a knife to free the edges, then flip it onto a plate or rack to cool completely.
- Time for frosting! In a small bowl, mix mascarpone cheese, almond extract, and vanilla extract until smooth.
- Add powdered sugar and mix it in. Gradually pour in heavy whipping cream while beating. Keep it up until you have a fluffy frosting � don't go too crazy!
- Use a spatula to slather that yummy frosting on top of the cooled cake. Optional: Sprinkle some chopped pistachios for a fancy finish.
Possible Substitutions and Variations!
- Choose Your Frosting: Not a fan of pistachio Italian meringue buttercream? No worries! Explore other frostings to find your perfect match. For a glossy and tasty alternative that’s a breeze to whip up, consider adding 2 tablespoons of pistachio butter to my easy-to-make Russian buttercream.
- Fruitful Twist: Pistachio and fruits make a dreamy pair. Elevate your cake by spreading a layer of raspberry jam between the pistachio frosting. It’s a simple way to take the flavor up a notch.
- Light and Fluffy: If buttercream is not your thing or you’re not into the sweet stuff, why not try whipped cream or Cool Whip instead? You can even fold some pistachio paste into the cream for an extra pistachio kick.
- Citrus Zing: Pistachio and citrus are like a match made in heaven. Add a refreshing twist by throwing in some lemon or orange zest and a splash of juice to the cake batter. A citrusy burst will lift your pistachio cake to new heights!
Storing and Managing Leftover!
Storage Magic: Pop your pistachio cake in an airtight container and leave it at room temperature. It’s good to go for up to 3 days, keeping all the goodness intact.
Fridge Dilemma: Now, I usually say, “No fridge for cakes!” unless there’s something in there that really needs a chill. But, here’s the twist: if your home is like a tropical paradise and things get a bit too warm, you might want to consider giving your pistachio cake a little fridge time. Why? Well, that Italian meringue buttercream can get a bit soft in the heat, and a cool stay in the fridge helps it keep it cool.
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Frequently Asked Questions (FAQs)
Q: Can I use a different pan size?
A: You can, but adjust the baking time accordingly. Smaller pans may require less time, while larger ones might need a bit more. Keep an eye on it and use the toothpick test for doneness.
Q: How can I tell if the cake is done baking?
A: Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs (not batter), the cake is done. Adjust the baking time if needed.
Q: Can I make the frosting in advance?
A: Absolutely! Prepare the frosting a day ahead, store it in the refrigerator, and let it come to room temperature before spreading it on the cake.