Pistachio Cake with Cream Cheese Fluff

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm / 8-inch round cake pan and line it with baking paper.
2. Spread the pistachios on a tray and bake for 12 minutes, shaking once halfway, until they smell nutty and are crisp. Let them cool fully on the tray (about 15 minutes).
3. Measure out 3/4 cup of the pistachios and save the rest for decorating. Pulse the 3/4 cup into a powder in short bursts, without turning it into a paste, aiming for about 98% fine powder.
4. Put the pistachio powder and flour in a large bowl and whisk briefly. Rub any larger powder clumps between your fingers until broken up.
5. Add the remaining dry ingredients and whisk to combine.
6. In a separate bowl, whisk all the wet ingredients until combined.
7. Pour the wet ingredients into the dry ingredients and mix with a spatula until the flour is almost incorporated.
8. Add the food colouring, if using, then mix until the batter is mostly smooth; small lumps are fine.
9. Scrape the batter into the pan and spread it out roughly.
10. Bake for 40 minutes, turning the pan at the 30-minute mark, until a skewer inserted in the centre comes out clean.
11. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely (about 1 hour).
12. Make the cream cheese whip: beat the cream cheese on medium-high for about 2 minutes, scraping down the sides, until very light and creamy with no lumps.
13. Add the remaining whip ingredients and beat on medium-high for about 1 minute, until softly whipped and spreadable.
14. Chop the reserved pistachios, mixing fine pieces with larger chunks. Spread the whip over the cooled cake, sprinkle with the pistachios, then slice and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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