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French Pistachio Cake Recipe

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★★★★★

4.4 from 97 reviews

A luscious French Pistachio Cake featuring a moist pistachio-infused sponge layered with a rich pistachio buttercream frosting. This elegant dessert is enhanced with a homemade pistachio paste and simple syrup to keep the cake tender and flavorful, finished with a sprinkle of chopped pistachios for added texture and visual appeal.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (60g) shelled, unsalted pistachios, finely ground

Wet Ingredients

  • ¾ cup (1 ½ sticks or 170g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 3 large eggs
  • ½ teaspoon almond extract
  • ¾ cup (180ml) whole milk
  • Green food coloring (optional, for a more vibrant color)

Pistachio Paste

  • 1 cup (120g) shelled, unsalted pistachios
  • ¼ cup (60ml) water
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon almond extract

Simple Syrup

  • ½ cup (120ml) water
  • ½ cup (100g) granulated sugar
  • 1 tablespoon pistachio liqueur (optional)

Pistachio Buttercream Frosting

  • 1 cup (2 sticks or 227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons pistachio paste (from above)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Decoration

  • ¼ cup (30g) shelled, unsalted pistachios, roughly chopped

Instructions

  1. Make the Pistachio Paste: In a small saucepan, combine pistachios, water, and sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Cook, stirring occasionally, until water evaporates and pistachios are coated in a thick, syrupy glaze (5-7 minutes). Be careful not to burn the sugar. Remove from heat and let cool slightly. Transfer to a food processor. Add almond extract. Process until a smooth paste forms, scraping down the sides as needed. If too thick, add a teaspoon of water at a time. Store in an airtight container in the refrigerator for up to a week.
  2. Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add Eggs and Extract: Beat in eggs one at a time, mixing well after each addition. Stir in almond extract.
  5. Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Start with one-third of the dry ingredients, then half of the milk, repeat, and finish with the remaining dry ingredients. Mix until just combined to avoid overmixing.
  6. Add Ground Pistachios and Color: Gently fold in finely ground pistachios. If desired, add green food coloring a few drops at a time until reaching your preferred shade.
  7. Bake the Cake: Pour batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
  8. Prepare the Simple Syrup: In a small saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool completely. Stir in pistachio liqueur, if using.
  9. Make the Pistachio Buttercream Frosting: In a large bowl, cream softened butter until light and fluffy, about 3-5 minutes. Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until combined. Add heavy cream, pistachio paste, vanilla extract, and salt. Beat on medium speed until smooth and creamy. If too thick, add additional heavy cream by the tablespoon until desired consistency.
  10. Level and Slice the Cake: Once cake is completely cool, level the top with a serrated knife if needed. Carefully slice the cake horizontally into two even layers.
  11. Assemble the Cake: Place the bottom layer on a serving plate or cake stand. Brush the top with half of the simple syrup. Spread a generous layer of pistachio buttercream over it. Place the second cake layer on top and brush with remaining simple syrup.
  12. Frost and Decorate: Frost the entire cake with the remaining pistachio buttercream, smoothing or creating decorative swirls as desired. Sprinkle chopped pistachios over the top.
  13. Chill Before Serving: Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.

Notes

  • You can substitute pistachio liqueur with almond extract if unavailable, though liqueur adds a richer flavor.
  • For a more vibrant green color, use natural pistachio paste or green food coloring sparingly.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Ensure eggs and butter are at room temperature for best creaming and cake texture.
  • Do not overmix the batter to keep the cake tender and light.

Keywords: French pistachio cake, pistachio cake recipe, pistachio buttercream, pistachio dessert, nutty cake, almond extract cake, pistachio paste dessert

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