Pistachio Cake
Pistachio Cake is a classic Polish dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Butter, Pistachio, Plain Flour, Baking Powder, Caster Sugar, Egg, Vanilla Extract, Icing Sugar, Mascarpone, Double Cream, Pistachio Paste, Raspberries and Unwaxed Lime, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic Polish cooking, be sure to also explore our recipe for Mini Bundt Cakes.
Rate this recipe
Ingredients
- Butter250g
- Pistachio200g
- Plain Flour80g
- Baking Powder1 tsp
- Caster Sugar225g
- Egg4
- Vanilla Extract1 tsp
- Icing Sugar100g
- Mascarpone250g
- Double Cream200ml
- Pistachio Paste100g
- Raspberries400g
- Unwaxed Lime1
Step-by-Step Instructions
17 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat the oven to 180C/160C fan/gas 4.
Butter and line a 23cm springform cake tin.
Tip 150g of the pistachios into a food processor and blitz until finely ground.
Tip into a bowl and mix in the flour, baking powder and pinch of salt.
Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins.
Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added.
Beat in the vanilla, then fold in the flour mixture gently.
Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean.
Set aside to cool completely on a wire rack in the tin.
Meanwhile, sift the icing sugar into a bowl, then tip in the mascarpone, double cream and pistachio paste.
Beat until well combined, then set aside in the fridge for 20-30 mins to thicken to a spooning consistency.
Cut the cooled cake in half horizontally using a serrated knife, so you have two layers.
Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream.
Top with a generous handful of the raspberries so the cake is covered.
Top with the other sponge half, then cover the top and sides of the cake with the remaining cream.
Scatter over the last of the raspberries, the remaining pistachios and the lime zest to serve.
Will keep chilled in an airtight container for two days.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Pistachio Cake carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.
Chef Technique Tips
Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.
Recipe Feedback & Reviews
Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!
Please log in to leave feedback on this recipe.
Community Feedback (0)
No feedback yet. Be the first to share how this recipe turned out!