Picture this: a stunning cake adorned with vibrant green pistachios, the rich nuttiness of almonds, and a smooth, creamy frosting that sends your taste buds on a delightful journey. This Italian Almond Pistachio Cake w/ Cream Cheese Frosting is an absolute showstopper, perfect for celebrations or an indulgent afternoon treat. With its unique flavor profile and beautiful presentation, it’s sure to impress your guests and become a favorite in your baking repertoire.
Let’s dive into what makes this cake so special and how to create it from scratch.
What You’ll Love About This Recipe
- Flavor Explosion: The combination of almonds and pistachios provides a rich, nutty flavor that’s perfectly complemented by the zesty lemon and creamy frosting.
- Moist and Tender: The cake is incredibly moist, thanks to the butter and eggs, ensuring every bite is a delight.
- Stunning Presentation: The vibrant green of the pistachios against the creamy frosting makes this cake a feast for the eyes.
- Easy to Make: With step-by-step instructions, even novice bakers will find success with this delightful recipe.
What’s in the Bowl
- 200g butter (82% fat) – for richness and moisture
- 175g sugar – to sweeten the cake
- Zest of one lemon – for a refreshing citrus flavor
- 4 small eggs – to bind the ingredients and add moisture
- 80g ground roasted pistachios – for flavor and texture
- 80g ground raw almonds – to enhance the nutty taste
- 80g flour – the foundation of the cake
- 1 tsp baking soda – to help the cake rise
- 1 tsp vanilla essence – for added depth of flavor
- 50g butter – for the cream cheese frosting
- 250g cream cheese – the star of the frosting
- 70g powdered sugar – to sweeten the frosting
Essential Tools for Success
- Mixing Bowls – for combining ingredients.
- Electric Mixer – to achieve a smooth batter and frosting.
- Rubber Spatula – for folding and scraping the bowl.
- 9-inch Round Cake Pans – to bake the cake to perfection.
- Cooling Rack – to cool the cake before frosting.
- Offset Spatula – for spreading the cream cheese frosting evenly.
Stepwise Method: Italian Almond Pistachio Cake w/ Cream Cheese Frosting
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). This is crucial for achieving that perfect rise and golden color.
Step 2: Prepare the Cake Pans
Grease your 9-inch round cake pans with butter and line the bottoms with parchment paper. This will help you effortlessly remove the cakes once they’re baked.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, combine 200g of butter and 175g of sugar. Using an electric mixer, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Step 4: Add the Eggs and Lemon Zest
Add the zest of one lemon and the 4 small eggs to the butter mixture, one at a time, mixing well after each addition. Ensure everything is well combined and smooth.
Step 5: Combine Dry Ingredients
In a separate bowl, mix together 80g of ground roasted pistachios, 80g of ground raw almonds, 80g of flour, and 1 tsp of baking soda. Whisk until well combined.
Step 6: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; you want the batter to be just combined.
Step 7: Add Vanilla Essence
Stir in 1 tsp of vanilla essence, mixing gently until incorporated.
Step 8: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.
Step 10: Prepare the Cream Cheese Frosting
In a medium bowl, beat together 50g of butter and 250g of cream cheese until smooth. Gradually add 70g of powdered sugar, mixing until the frosting is light and fluffy.
Step 11: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
Step 12: Garnish and Serve
For an extra touch, sprinkle chopped pistachios on top of the frosted cake. Slice, serve, and watch your guests fall in love with this Italian Almond Pistachio Cake w/ Cream Cheese Frosting!
Allergy-Friendly Substitutes
- Butter: Use a dairy-free butter substitute for a vegan option.
- Eggs: Replace with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water).
- Cream Cheese: Use a dairy-free cream cheese alternative.
- Flour: Substitute with gluten-free all-purpose flour for a gluten-free version.
Learn from These Mistakes
- Don’t skip the creaming step: Properly creaming the butter and sugar is essential for a light and fluffy cake.
- Check your oven temperature: Always use an oven thermometer to ensure the correct baking temperature.
- Be cautious with overmixing: Overmixing can lead to a dense cake, so mix just until combined.
- Let the cakes cool completely: Frosting a warm cake will cause the frosting to melt and slide off.
Best Ways to Store
To keep your Italian Almond Pistachio Cake w/ Cream Cheese Frosting fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to 5 days. If you wish to freeze the cake, wrap each layer tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Reader Q&A
Can I use different nuts in this recipe?
Absolutely! You can swap out the almonds and pistachios for any nuts you prefer, such as walnuts or hazelnuts. Just keep in mind that the flavor profile may change slightly.
How can I make this cake more chocolatey?
If you want to add a chocolate twist, consider adding cocoa powder to the dry ingredients, or you could drizzle some melted chocolate on top of the frosting.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just store them in the refrigerator wrapped in plastic wrap until you’re ready to frost and serve.
Is there a way to make this cake less sweet?
You can reduce the amount of sugar in the cake and the frosting, but keep in mind that sugar helps with moisture and texture. You could also consider using unsweetened cream cheese for the frosting.
Save & Share
If you’ve enjoyed this recipe for Italian Almond Pistachio Cake w/ Cream Cheese Frosting, don’t forget to share it with your friends and family! Whether it’s a special occasion or just a weekend treat, this cake is sure to bring smiles all around. Happy baking!
Italian Almond Pistachio Cake w/ Cream Cheese Frosting
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 175°C (350°F). This is crucial for achieving that perfect rise and golden color.
- Step 2: Grease your 9-inch round cake pans with butter and line the bottoms with parchment paper.
- Step 3: In a large mixing bowl, cream together 200g of butter and 175g of sugar until light and fluffy, about 3-5 minutes.
- Step 4: Add the zest of one lemon and 4 small eggs to the butter mixture, mixing well after each addition.
- Step 5: In a separate bowl, mix together 80g of ground roasted pistachios, 80g of ground raw almonds, 80g of flour, and 1 tsp of baking soda.
- Step 6: Gradually fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
- Step 7: Stir in 1 tsp of vanilla essence until incorporated.
- Step 8: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
- Step 9: Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.
- Step 10: In a medium bowl, beat together 50g of butter and 250g of cream cheese until smooth. Gradually add 70g of powdered sugar, mixing until the frosting is light and fluffy.
- Step 11: Once the cakes are completely cool, assemble by frosting the first layer and placing the second on top.
- Step 12: Garnish with chopped pistachios and serve.
Notes
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- For freezing, wrap each layer in plastic wrap and freeze for up to 3 months.
- Use a dairy-free butter for a vegan option.
