It happens quite often, I have an idea – I have never done anything before and I think how difficult it can be, I can do it. Not that I think I can do everything, I just think it won’t be that difficult, right? As you may have read before, I’m not a baker. And not even someone who is decorating a cake with marzipan, roses, and leaves. Maybe you can already guess where this is going, but I’ve never poured an icing, frosting – icing on anything! Until this recipe for the pistachio cake. But can’t it be that difficult? Indeed not, it is a piece of cake, but to do it so beautifully that it is as beautiful as you always see in photos … that is quite a job! I have done my best and write it down in my list with skills to practice!
About the pistachio cake
The cake itself is very tasty, just a little different from a normal cake. The structure is slightly crumbly and less sweet, which I have compensated for with the sugar glaze. If you find that too intense, you can also sprinkle a layer of whipped cream, coconut cream, or thick Greek yogurt on top. The pistachios make the cake a bit drier, which is why a topping makes it perfect. You also make the cake as you would a normal cake. Beat the butter and sugar until creamy (say 10 minutes). Add the eggs one by one and then fold in the dry ingredients and pistachios. I always use a tablespoon of yogurt or Greek yogurt in my cake. It makes it just a bit creamier!
190 gr patent flour
1 tsp baking powder
109 gr sugar
190 gr butter
1 tbsp Greek yogurt
3 eggs (L)
180 gr pistachio nuts (peeled)
1 zest of 1 lemon
1 pinch of salt
For the topping
2 egg whites250 gr icing sugar
30 pistachios (shelled)
That’s how you make it
- Preheat the oven to 170 degrees (electric), 150 degrees (hot air).
- First, chop the 90-gram pistachio nuts in a food processor. Set aside. Chop the other 90 grams of the pistachio nuts as fine as you can – almost to powder. Also set aside.
- Mix the butter and sugar until a creamy mixture forms. This takes about 10 minutes until the butter is really creamy. Add the eggs 1 by 1, only add a new egg when the previous egg has been completely absorbed by the butter mixture.
- Fold the flour, finely chopped pistachio nuts powder, finely chopped pistachio nuts, baking powder, salt, lemon zest, and Greek yogurt into the butter mixture. Spoon the batter into the prepared cake tin (greased and floured). Put in the oven for 60-70 minutes or until a skewer comes out dry.
- Let the cake cool in the mold. Meanwhile, make the topping. Beat 2 egg whites. Add the powdered sugar and beat until smooth. Coarsely chop the pistachios for the topping. Cover the cake with the topping and sprinkle with the pistachio nuts.