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Pistachio Cream Cake

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Two layers of soft pistachio cake flavored with ground pistachios, cardamom, vanilla, and almond extract. The batter includes buttermilk, yogurt, and olive oil for moisture, filled with pistachio pastry cream and topped with chocolate ganache.[1]

Ingredients

Scale
  • 2 ¼ cups (10 ounces/ 300 grams) shelled, roasted and unsalted pistachios
  • 1 ½ cups (300 grams) granulated sugar
  • 1 ½ cups (180 grams) cake flour
  • 3 teaspoons baking powder
  • 2 ½ teaspoons ground cardamom
  • 1 ½ teaspoon kosher salt, OR 1 teaspoon table salt
  • 6 large eggs
  • ¾ cup (176 grams) full fat greek yogurt, plain and unsweetened
  • ⅓ cup (76 grams) buttermilk or regular milk
  • ¼ cup + 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1 recipe pistachio pastry cream, prepared without whipped cream
  • 3 cups chocolate ganache

Instructions

  1. Add the pistachios, sugar, flour, baking powder, cardamom, and salt to a food processor and process until everything is very well blended and the pistachios are finely ground.[1]
  2. In a separate bowl, whisk the eggs, yogurt, buttermilk, oil, vanilla, and almond extract vigorously until well combined. Add the pistachio-flour mixture to the wet ingredients and stir until blended.[1]
  3. Divide the batter between two prepared cake pans and bake in a preheated oven at 350°F for 35-45 minutes, until a toothpick inserted in the center comes out clean.[1]
  4. Cool the cakes completely. Prepare pistachio pastry cream without whipped cream and 3 cups chocolate ganache. Assemble by layering cakes with pastry cream filling and covering with ganache.[1]

Notes

Use roasted unsalted pistachios for best flavor. Test doneness with a toothpick; avoid overbaking to keep cake moist. Pastry cream and ganache recipes are referenced separately; triple ganache recipe as needed.[1]

Nutrition

Find it online: https://www.receipster.com/pistachio-cream-cake/

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