There’s nothing fake or artificial in this beautiful pistachio cake. Made from scratch with real pistachio and almond extract flavors, this rustic and chic layered naked cake is adorned with silky cream cheese frosting. Garnish with fresh berries, pistachios, and flowers for a truly remarkable dessert.
Homemade pistachio cake without any pudding mix, artificial coloring, or food coloring?! SAY WHAT. This seriously moist pistachio cake is made with ground pistachios and a hint of almond extract for the perfect subtle pistachio flavor!
You’ll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!
Ingredients
4 eggs
280 g sugar
100 gr of liquid cream
80 g butter
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Ingredients
4 eggs
280 g sugar
100 gr of liquid cream
80 g butter
220 g flour
70 g of pulp pistachios
6 g of baking powder
A handful of chopped pistachios
Instructions
In a bowl, whissk the eggs and sugar.
When the mixture begins to whiten, add the warm cream and the pistachio paste.
Incorporate the sifted flour, then the baking powder.
Add the melted butter. The dough should be smooth and shiny.
Line the cake tin with parchment paper.
Pour the dough into the mold and sprinkle with chopped pistachios.
Bake for 5 minutes at 200 ° C, then about 35 minutes at 155 ° C (or depending on your oven)
Check the doneness of the cake by pricking it through the heart with the blade of a knife: if the blade is clean, the cake is sufficiently cooked. Unmould and let cool.
Adapted from bromabakery.com