Emilie Meyer
Pistachio cake is a decadent, nutty, and rich cake that is perfect for any occasion or celebration. The cake typically uses real pistachios, either raw or toasted, along with other ingredients such as eggs, milk, and baking powder. It can be baked in a sponge cake pan, typically an 8-inch or 9-inch round pan, and takes around 25-45 minutes to bake, depending on the recipe and pan size. The cake is then cooled and frosted with a creamy frosting, often made with cream cheese, butter, and powdered sugar. The frosting may also include crushed pistachios for added flavor and decoration. Overall, a pistachio cake baked in a sponge cake pan can be a delicious and indulgent treat for any occasion.
Can I bake a pistachio cake in a sponge cake pan?
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F / 175°C / 356 F (180 Deg C) |
| Pan type | 8-inch or 9-inch round cake pan |
| Pan preparation | Line the bottom and sides with parchment paper |
| Baking time | 20-45 minutes |
| How to check if it's done | Insert a toothpick or skewer into the centre of the cake; if it comes out clean, the cake is done |
| Cooling time | 15-20 minutes in the pan, then transfer to a wire rack to finish cooling |
| Frosting type | Cream cheese frosting |
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What You'll Learn
Using a sponge cake pan
Before you start, ensure that all refrigerated ingredients are at room temperature so that the batter mixes together easily and evenly.
To make the batter, you can follow this recipe:
- In a mixing bowl, add cake flour, baking powder, baking soda, salt, and sugar. Whisk until evenly blended.
- In a separate bowl, whisk together eggs, melted butter, oil, yogurt, vanilla, and milk.
- Add the wet ingredients to the dry ingredients and gently mix until combined.
- Fold in the ground pistachios.
Grease your sponge cake pan with butter and line it with parchment paper. Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. If you are using an 8-inch pan, add at least 5 minutes to the baking time.
Once the cake is baked, let it cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely.
To make the frosting, beat soft cream cheese until smooth. Add 2 tablespoons of cream and beat until smooth and free of lumps. Gradually add the remaining cream and beat until soft peaks form. Finally, beat in sugar until the frosting reaches a spreadable consistency.
Use an offset spatula to spread the frosting over the cooled cake and top with crushed pistachios before serving.
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Preparing the batter
Firstly, you'll want to prepare your pistachios. Toast the pistachios in the microwave for about a minute. This step helps to release their flavour and aroma. Then, using a blender or food processor, powder them coarsely. Make sure to reserve about 2 tablespoons of pistachios for garnish; this will add a nice crunch and texture to your final presentation.
In a separate bowl, you can start preparing the batter by combining the dry ingredients. Sift and whisk together the flour, cornstarch (if using), baking powder, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, or the bowl of a stand mixer, cream together the butter, vegetable oil, and sugar. Mix on medium-high speed for about 2-3 minutes until the mixture is light and creamy. Make sure to scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
Now, you'll add in the eggs. Add them one at a time, mixing well after each addition. This should take about 10-15 seconds between each egg. Then, add in the vanilla extract, almond extract, vinegar, and half of the buttermilk. Mix until everything is well combined.
At this point, you can add in the dry ingredients that you set aside earlier. Start your mixer on low speed, and slowly pour in the remaining buttermilk along with the dry ingredients. Mix just until everything is combined. If you're using food colouring, add it in small amounts now, and mix until you achieve the desired shade of green. You can use a handheld or stand mixer for this step, but you may need to finish mixing by hand to ensure there are no lumps at the bottom of the bowl.
Finally, fold in the crushed pistachios. Be careful not to overmix the batter at this stage. Your batter is now ready to be poured into your prepared pans and baked!
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Baking the cake
Preparation
Firstly, preheat your oven to 350°F/175°C-180°C. Line the bottom and sides of your sponge cake pan with parchment paper. If you are using a non-stick pan, you can spray it with a non-stick spray instead.
Batter
In a mixing bowl, combine your dry ingredients: cake flour, baking powder, baking soda, and salt. Set aside. Using a handheld or stand mixer, beat the butter and sugar together on high speed until smooth and creamy, for about 2-3 minutes. Add in the egg whites and beat on high speed until combined, about 2 minutes. Then, beat in the sour cream, vanilla extract, and almond extract. Now, add the dry ingredients and, with the mixer running, slowly pour in the milk. You may need to whisk the batter by hand to ensure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Finally, add in the crushed pistachios and a few drops of green food colouring (if using). Fold with a spatula until just combined.
Baking
Transfer the batter to your prepared pan and bake for 20-45 minutes, depending on your pan size. For an 8-inch pan, bake for 40-45 minutes. For a 9-inch pan, bake for 21-30 minutes. If you are using a bundt pan, the bake time will be longer, but the exact time is unclear. Your cake is done when a toothpick inserted into the centre comes out clean, or with a few moist crumbs.
Cooling
Once baked, allow the cake to cool in the pan for about 15-20 minutes, then turn it out onto a wire rack to cool completely before frosting. You can also slice the cake into two layers and frost between the layers.
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Making the frosting
Firstly, you'll need to gather your ingredients. For a cream cheese frosting, you'll need butter, cream cheese, powdered or confectioner's sugar, vanilla extract or essence, almond extract or essence, and, of course, pistachios. You can use either salted or unsalted pistachios, but if you opt for salted, it will help balance the sweetness of the sugar. You may also want to add a few drops of green food colouring to enhance the pistachio shade of your frosting.
Next, you'll want to prepare your pistachio paste. Place your shelled pistachios into a food processor or blender and pulse until they form a very fine paste. You can also do this by hand, grinding the nuts with a mortar and pestle, but this will take longer. If you want to add food colouring, do so at this stage, blending it with the pistachio paste until you reach your desired shade of green.
Now, it's time to make the frosting. In a large bowl, add your butter and cream cheese. Cream them together until they are light and fluffy, using a hand blender, stand mixer, or electric mixer. Then, add in your vanilla and almond extracts, and mix until combined. Finally, add in your pistachio paste and sugar. Start mixing on a low speed, gradually increasing to medium-high, and mix for a full 10 minutes, scraping down the sides of the bowl halfway through. If your frosting is too thin, you can add more sugar to thicken it, but this will make it sweeter. Alternatively, you can place the frosting in the refrigerator to help it thicken up a bit before using it.
Once your frosting is ready, it's best to use it immediately. However, if you need to prepare it in advance, it can be stored in the refrigerator for up to a week. Just be sure to keep it well covered with plastic wrap. When you're ready to use it, let it soften at room temperature first.
Now you're ready to frost your pistachio cake! Whether you baked your cake in a sponge cake pan or not, this frosting will add a wonderful creamy element to your nutty creation.
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Storing the cake
It is important to let the pistachio cake cool down completely before storing it. If you have baked the cake in two layers, you can slice it into two or bake two similar cakes and then frost. The cake layers can be baked, cooled, and covered tightly at room temperature overnight. The frosting can be prepared and covered, then refrigerated overnight. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting.
Once the cake is completely cool, you can store it in an airtight container at room temperature for up to 2 days. If you want to keep the cake for longer, it is best to store it in the refrigerator. The cake will last for up to 5 days in the fridge. If you want to store the cake for even longer, you can freeze it. Frosted or unfrosted cake layers can be frozen for up to 2-3 months. Thaw the cake overnight in the refrigerator and bring it to room temperature before decorating or serving.
When storing pistachio cake, it is important to ensure that it is properly covered and sealed. This will help to keep it moist and fresh. It is also a good idea to store the cake on a flat surface in the fridge or freezer, rather than stacking anything on top of it, to avoid squashing the cake.
If you have decorated the cake with fresh flowers, berries, or other perishable items, it is best to consume the cake within 2 days, even if it is stored in the refrigerator.
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Frequently asked questions
Yes, you can bake a pistachio cake in a sponge cake pan.
You can use an 8-inch, 9-inch, or 13x9 inch pan. If you use an 8-inch pan, increase the baking time by at least 5 minutes.
Preheat the oven to 350°F or 356°F.
Bake the cake for 20-25 minutes or until a skewer or toothpick inserted into the centre comes out clean.
Combine dry ingredients: flour, baking powder, baking soda, salt, and sugar. Add ground pistachios. In a separate bowl, whisk together wet ingredients: eggs, butter, oil, yogurt, vanilla, and milk. Add wet ingredients to dry ingredients and gently mix until combined.
