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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 covered in chocolate ganache.[1]

Ingredients

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

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 cake 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.[1]
  4. Prepare pistachio pastry cream without whipped cream and 3 cups chocolate ganache. Assemble the cooled cakes with pastry cream filling and ganache coating.[1]

Notes

Toast pistachios lightly for enhanced flavor before grinding. Ensure pastry cream is fully chilled before assembly to avoid sliding layers. Cardamom adds a unique aromatic note; substitute with cinnamon if preferred.[1]

Nutrition

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