Pistachio cake
Discover this authentic Polish Pistachio cake recipe — a satisfying weeknight dish that's an impressive dish that showcases your cooking skills. Made with butter, pistachio, plain flour and 10 more fresh ingredients, this recipe guides you through 3 detailed steps to create a truly memorable meal. Ready in about 40 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this polish classic is sure to impress.
20
Prep Time (min)
30
Cook Time (min)
4
servings
400
Calories/serving
Hard
Difficulty
Ingredients
- 250 g Butter
- 200 g Pistachio
- 80 g Plain Flour
- 1 tsp Baking Powder
- 225 g Caster Sugar
- 4 Egg
- 1 tsp Vanilla Extract
- 100 g Icing Sugar
- 250 g Mascarpone
- 200 ml Double Cream
- 100 g Pistachio Paste
- 400 g Raspberries
- 1 Unwaxed Lime
Instructions
3 steps · ~30 minutes total
Step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm springform cake tin. Tip 150g of the pistachios into a food processor and blitz until finely ground. Tip into a bowl and mix in the flour, baking powder and pinch of salt. Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins. Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added. Beat in the vanilla, then fold in the flour mixture gently. Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean. Set aside to cool completely on a wire rack in the tin.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 2
Meanwhile, sift the icing sugar into a bowl, then tip in the mascarpone, double cream and pistachio paste. Beat until well combined, then set aside in the fridge for 20-30 mins to thicken to a spooning consistency.
3 minutesUse room-temperature ingredients for better volume when whisking.Step 3
Cut the cooled cake in half horizontally using a serrated knife, so you have two layers. Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream. Top with a generous handful of the raspberries so the cake is covered. Top with the other sponge half, then cover the top and sides of the cake with the remaining cream. Scatter over the last of the raspberries, the remaining pistachios and the lime zest to serve. Will keep chilled in an airtight container for two days.
2 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your polish meal with these perfect pairings:
About This Dish
Pistachio cake is a beloved dish from Polish cuisine, originating in Poland. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Polish cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 13 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
You will need finely ground pistachios, flour, sugar, eggs, baking powder, vanilla extract, and a pinch of salt to make this delightful Polish Pistachio cake.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
