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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 and yogurt 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 (180 grams) cups 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. Add the eggs, yogurt, buttermilk, oil, vanilla, and almond extract to a separate bowl and whisk vigorously until well combined. Add the pistachio-flour mixture to the wet ingredients and stir with a spoon until blended.[1]
  3. Divide the batter between two prepared pans and bake in the center of a preheated 350°F oven for 35-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely.[1]
  4. Prepare pistachio pastry cream without whipped cream and 3 cups chocolate ganache. Split cooled cakes if desired, fill layers with pastry cream, stack, and pour ganache over the top.[1]

Notes

Use roasted unsalted pistachios for best flavor; process them finely for even texture. Pistachio pastry cream adds rich nutty filling—prepare ahead and chill. Cardamom enhances the pistachio taste; adjust to preference. Ganache should be pourable when assembling.[1]

Nutrition

Find it online: https://www.rapidrecipes.blog/pistachio-cream-cake-2/