prep time: 30 min | bake time: 45 min | total time: 3 hrs
Impress everyone with this beautiful Pistachio Cake. This may not be the most common dessert, but its nutty flavor and tender texture make it truly unforgettable. The crumb of this Pistachio Cake is moist and easy to prepare, it’s been made without eggs and can easily be made dairy free. The use of ground pistachios gives the cake a unique texture and an earthy flavor that pairs beautifully with the rich chocolate ganache topping. Speaking about the topping; the cake is perfectly finished with a decadent chocolate ganache, made with simple ingredients such as chocolate and cream. The ganache adds a rich contrast to the cake, complementing the pistachio base perfectly. Many bakers who tried this recipe wrote to me that this recipe comes together quickly, and it is surprisingly light and very delicious.
To make pistachio flour, use a food processor or high-speed blender to grind the pistachios. Pulse in short bursts until the nuts are ground into a fine powder. You can add a tablespoon of sugar to prevent clumping and keep the texture smooth. Be careful not to over-process, as the pistachios will release their oils and turn into a paste (pistachio butter). To avoid this, pulse in intervals, work in small batches, and check the texture frequently. If any larger chunks remain, return them to the processor and pulse again until finely ground.
Store your pistachio flour in an airtight container in the refrigerator or freezer to keep it fresh. It will last for several weeks in the fridge and longer in the freezer. Now, your homemade pistachio flour is ready to use in all your baking recipes!
Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch springform cake pan with parchment paper to prevent sticking. If you’re using whole pistachios, blend them with 2 tbsp of sugar in a food processor until they resemble fine pistachio flour. In a large bowl, combine the milk and vinegar and let it sit for 5 minutes to curdle. Once the mixture has thickened, add the cane sugar, vanilla extract, and vegetable oil, whisking until the sugar dissolves completely.
Sift in the all-purpose flour, cornstarch, pistachio flour, baking powder, baking soda, and salt. Stir the dry ingredients into the wet mixture until everything is well combined. The batter should be smooth and free of lumps. Pour the batter into your prepared pan, spreading it evenly.
Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely before adding the ganache.
In a microwave-safe bowl, combine the dark chocolate, whipping cream, and glucose syrup (or maple syrup). Heat the mixture in 30-second intervals, stirring after each, until the chocolate is fully melted and the ganache is smooth. Alternatively, you can melt the ingredients using a double boiler. Stir the ganache vigorously to achieve a glossy, lump-free consistency.
Let the ganache set at room temperature for 3-4 hours until it reaches a spreadable texture. Once the ganache is ready, spread it evenly over the cooled pistachio cake using an offset spatula. Ensure the ganache is smooth and covers the entire cake for a beautiful finish.
Store your cake at room temperature for up to 3 days (covered is better) or refrigerate for up to 7 days in an airtight container. If refrigerated, let the cake come to room temperature before serving to ensure the best texture.
While the rich chocolate ganache adds a decadent touch, other frostings like vanilla buttercream or whipped cream frosting also pair beautifully with the nutty flavor of the pistachio cake. You can opt for a simple pistachio or whipped cream for a lighter option.
Yes! Simply divide the batter into cupcake liners and bake for 18-22 minutes.
Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.
Absolutely! This recipe is already vegan-friendly as long as you use dairy-free milk, oil, and vegan chocolate for the ganache.
Yes, simply double the recipe and bake in two 8-inch cake pans. Frost between the layers with ganache or your frosting of choice.
The cake will stay fresh for 3 days at room temperature or up to 7 days in the refrigerator.
If you loved this pistachio cake, leave a comment and rating below and check out these recipes next!
