Ingredients
Scale
- 1 cup shelled pistachios (unsalted)
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional for extra nutty aroma)
- 1 ½ cups mascarpone cheese, cold
- 1 cup heavy cream
- ⅓ cup powdered sugar
- ½ cup chopped pistachios (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans lined with parchment paper.
- In a food processor, finely grind the pistachios and set aside.
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Combine milk, oil, vanilla extract, and almond extract (if using) into the batter. Mix gently.
- Fold in the flour mixture and ground pistachios until just combined.
- Divide the batter evenly among the prepared pans and bake for 22–25 minutes or until a toothpick comes out clean. Cool layers completely on a wire rack.
- For the mascarpone cream, whip heavy cream until soft peaks form. Gradually add mascarpone cheese and powdered sugar; mix until smooth.
- Assemble the cake by layering the pistachio cakes with mascarpone cream in between each layer. Frost the top and sides with remaining cream and decorate with chopped pistachios.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 26g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg