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Pistachio Cake




45 mins




Pistachio Cake


Bring the pistachio out of it’s shell in a creamy, silky showstopper… A stand out in both looks and taste, these lovely green layers boast a subtly nutty flavour and a healthy helping of pistachio, almond and meringue buttercream!

made using

Granulated Sugar

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Make the Pistachio Cake

Step 1

Preheat oven to 350°F / 180°C and line two 8 inch cake pans

Step 2

Cream together the butter and sugar until light and fluffy

Step 3

Add eggs and beat until combined

Step 4

Add sour cream and beat until combined

Step 5

Sift the flour, baking powder, baking soda and salt and add a third of it to the batter, mix in slowly until fully incorporated

Step 6

Add half the milk and mix in until fully incorporated. Repeat with another third of the flour, the remaining milk, and then the remaining flour

Step 7

Add the pistachio paste and extracts and stir in until fully incorporated

If you want to add a touch of green colour to the sponge, add a drop of colouring now, though it's beautiful without

Step 8

Lastly, stir the chopped pistachios into the batter - make these as fine or as chunky as you'd like

Divide the batter between the cake pans and bake for about 45 minutes, or until a skewer inserted comes out clean

Make the Frosting

Step 1

Once the cake is cooled, start the frosting. Follow my instructions for Italian Meringue Buttercream

Step 2

Once the frosting is ready, whip in the pistachio paste and almond extract - add more or less according to taste

Fill and Decorate

Step 1

Level the cakes and cut each cake in half to make four even layers

Step 2

Stack the layers, filling an even layer of pistachio Italian meringue buttercream in between each one

Step 3

Cover the entire top and sides in buttercream and decorate how you like, I just used a palette knife to create little waves in the frosting - I like how that looks with Italian meringue buttercream as it's so glossy!

Step 4

Top with some chopped pistachios of varying sizes

Ingredients – 13 items



For the pistachio cake



227 g
Granulated Sugar

Tate & Lyle Granulated Sugar

400 g

All purpose flour

375 g

Baking powder

1 tsp

Baking soda

1/2 tsp


1 tsp



Sour cream

115 g


240 ml

Pistachio paste

6 tbsp

Almond extract

2 tbsp

Vanilla extract

2 tsp

Chopped pistachios

80 g

For the frosting


1 batch

Pistachio paste

2 tbsp

Almond extract

1 tsp

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120g Polenta
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100ml Water
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