Description
A light and nutty cake layered with creamy mascarpone frosting, perfect for celebrations.
Ingredients
Scale
- 1 cup pistachio nuts, shelled
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 cup powdered sugar
- Chopped pistachios for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- Grind the pistachios in a blender until fine.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry mix and milk, starting and ending with dry.
- Fold in the ground pistachios and divide the batter between the pans.
- Bake for 25–30 minutes until a toothpick comes out clean.
- Let cakes cool before frosting and decorating.
Notes
Store wrapped in plastic in the fridge for 3–4 days or freeze unfrosted layers for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg