Italian Almond Pistachio Cake w/ Cream Cheese Frosting

Posted on Oct 8th, 2024

by Diana Oana

Categories:

Italian Almond Pistachio Cake w/ Cream Cheese Frosting

A little bit everything pistachio at the moment! I love pistachios, though I’ve only recently started to use them in my recipes, so indulge me, please.

This Italian almond pistachio cake is lovely, slightly moist and dense. It has a rich butter, pistachio and almond flavor with a hint of lemon flavor, and the added sweet and sour cream cheese topping makes it red carpet worthy 🙂.

One question I received after posting the recipe on Instagram was: can I use roasted and salted pistachios in desserts? The answer is YES. This cake uses roasted and salted pistachios. And, no, it isn’t too salty. It has a rich, perfectly balanced pistachio taste.

Check out the video instructions below:

That being said, I leave you the detailed recipe below!

Italian Almond Pistachio Cake w/ Cream Cheese Frosting

Diana Oana

Moist, with a rich, buttery taste with a mix of almond, pistachio and lemon flavors, and sweet and sour cream cheese, this cake tastes heavenly.

5 from 2 votes

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine International

Servings servings

Ingredients

For the cake:

200 g butter 82% fat
175 g sugar
zest of one lemon
4 small eggs
80 g pistachios ground, roasted
80 g almonds ground, raw
80 g flour
1 tsp baking soda
1 tsp vanilla essence

For the cream cheese frosting:

50 g butter
250 g cream cheese
70 g powdered sugar

Instructions

For the cake:

Preheat the oven to 180°C/356° F, no fan.
Cream the butter with the sugar and grated lemon zest until smooth.
Add the eggs one by one and continue mixing. Add the next egg only after the previous one is well incorporated.
Incorporate the vanilla essence.
Mix together the flour and baking powder, then add to the mixture together with the pistachios and almonds. Mix with a spatula in a wide circular up and down motion.
Pour the mixture into a baking pan lined with parchment paper and bake for 50 minutes.
The cake is ready if a toothpick inserted into the middle of the cake comes out clean.
Let the cake for 15 minutes in the pan, then transfer to a cooling rake to cool completely.

For the cream cheese frosting:

For the cream cheese, mix the butter with the cream cheese and powdered sugar.
Spread the cream cheese over the completely cooled cake and sprinkle with coarsely chopped pistachios.
Slice and enjoy!

Notes

Tried this recipe?Let us know how it was!

Diana Oana

As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine. I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.