Pistachio Cake
This Pistachio Cake recipe has loads of freshly ground pistachios in the cake batter and is layered with a rich dark chocolate ganache and fresh raspberries.
Nutrition Facts
750 kcalCalories
9 gProtein
62 gCarbs
52 gFat
Ingredients
Instructions
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* Pulse 1 cup of shelled, unsalted pistachios in a food processor until they are fine and powdery. Pass through a sifter and measure out 3/4 cup. Reserve remainder for sprinkling between layers. ** You can speed up the thickening of the ganache by placing the it in the fridge, but you need to stir it often.
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Reviews from the Original Source
I make this cake recipe every year for my son's birthday, but every single family member loves it.
My ganache hardened overnight! What would be the best way to bring it to life? I’m scared to do anything as ganache is so fragile.
I rarely leave reviews but I absolutely had to pop on and say how fantastic this recipe was. This cake was really easy to bake, I multiplied the ingredients by 1.5 times to make a 3 layer cake (I only had 8" pans), baked with homemade baking strips and it was absolutely perfect!
I ended up whipping the ganache frosting and it was an absolute hit. Perfect sponge texture, perfect bake after 30 mins and the density was spot on. The one downside was the two hours it took me to shell pistachios but hey, it was totally worth it!
Thanks so much for a wonderful recipe, looking forward to trying out some of your other bakes! <3
Thank you very much for such great recepies. I made it with your swiss meringue cream and put raspberries with the cream and it came out great. Thank you.
Hey, I’ve got a question about this part: “1 cup of shelled, unsalted pistachios in a food processor until they are fine and powdery.” I made this recipe ~2 years ago for my wedding anniversary and it was delicious! I can’t remember if I used raw or toasted pistachios to make the pistachio meal. Thoughts on whether raw or toasted/roasted would be better? Thanks in advance!
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