Mascarpone pistachio cake

One for pistachio lovers!

Pistachio desserts are some of my favourites since it’s not secret I am a pistachio lover 😍 this recipe has taken me 3 tries to get the right texture and I can promise you it’s absolutely heavenly, with a strong pistachio flavour perfectly balanced by the mascarpone and lemon 🔥

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🍽️6 portions

🌱Vegetarian

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Ingredients

💚For pistachio cake

• 150g shelled pistachios

• 150g plain flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 230g sugar

• 3 eggs

• 1 Lemon zest

• 185g butter, room temperature

• 75g milk + juice of half a lemon

🍋For mascarpone layer

• 250ml heavy cream

• 125g mascarpone

• 65g icing sugar

🍋Method

Make the mascarpone buttercream. Place all ingredients in a bowl and beat with an electric mixer at high speed for until you have a thick, firm cream. Be careful not to overbeat the cream or it will be grainy. Transfer to a piping bag and keep in the fridge

• Pulse the pistachios in a blender until finely ground

• In a bowl add the milk and lemon juice and let sit for about 5 minutes to allow the milk to slightly curdle, giving it a buttermilk-like texture and taste

• Add the eggs and sugar to a bowl and beat until they become pale and fluffy. Add the lemon zest and butter and beat again until obtaining a homogeneous mix. Finally add the milk and lemon mix

• In a separate bowl mix the pistachio, flour, baking powder and baking soda. Add the the mixed wet ingredients onto the flour and fold gently with a spatula

• Pour mix into a buttered 20x20cm baking pan and bake at 180C for 40 minutes until a knife comes bake clean and it’s golden on top

• Remove cake from the oven and let it cool completely before piping the mascarpone buttercream on top

FAQS and Tips

• If you want to achieve a greener look if your pistachios are a bit pale you can add some green food colouring to the prepared batter