Luxury dessert cake.
A soft, elegant pistachio cake with a moist crumb, delicate nut aroma, and a glossy mascarpone-pistachio finish. Designed for a luxury dessert table, served on a black or white plate with polished high-cuisine styling.
Recipe video
Heat the oven to 175°C / 350°F. Grease and line a 20 cm / 8 in round cake pan.
Toast the pistachios in a dry pan over low heat for 3–4 minutes, then cool completely.
Pulse the cooled pistachios with 30 g / 1 oz of the flour until fine, not oily.
Whisk the remaining flour, pistachio flour, baking powder, and salt.
Cream butter and sugar for 3–4 minutes until pale and airy.
Beat in the eggs one at a time, mixing well after each addition.
Add vanilla, almond extract, lemon zest, and pistachio paste.
Fold in the dry mix alternately with yogurt and milk until just smooth.
Scrape the bowl and give the batter one final gentle fold.
Spoon the batter into the pan and level the top.
Bake for 35–42 minutes, until golden and a skewer comes out clean.
Cool 15 minutes in the pan, then transfer to a rack until fully cold.
Whip mascarpone, cold cream, and powdered sugar to soft, smooth peaks.
Spread the cream over the cake and finish with chopped pistachios.
