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Homemade Italian Almond Pistachio Cake w/ Cream Cheese Frosting photo

Italian Almond Pistachio Cake w/ Cream Cheese Frosting

This Italian Almond Pistachio Cake is a showstopper! Moist, nutty, and topped with creamy frosting, it's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 200 g butter (82% fat)
  • 175 g sugar
  • 1 unit lemon zest from one lemon
  • 4 small eggs
  • 80 g ground roasted pistachios
  • 80 g ground raw almonds
  • 80 g flour
  • 1 tsp baking soda
  • 1 tsp vanilla essence
For the Cream Cheese Frosting:
  • 50 g butter
  • 250 g cream cheese
  • 70 g powdered sugar

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • 9-inch round cake pans
  • Cooling rack
  • Offset spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 175°C (350°F). This is crucial for achieving that perfect rise and golden color.
  2. Step 2: Grease your 9-inch round cake pans with butter and line the bottoms with parchment paper.
  3. Step 3: In a large mixing bowl, cream together 200g of butter and 175g of sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Add the zest of one lemon and 4 small eggs to the butter mixture, mixing well after each addition.
  5. 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.
  6. Step 6: Gradually fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
  7. Step 7: Stir in 1 tsp of vanilla essence until incorporated.
  8. Step 8: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  9. Step 9: Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.
  10. 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.
  11. Step 11: Once the cakes are completely cool, assemble by frosting the first layer and placing the second on top.
  12. 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.