100% Pistachio Cake

Ingredients

• 150 g Shelled pistachios (Grind to a fine powder)
• 150 g Unsalted butter (At room temperature, softened)
• 150 g Granulated sugar
• 150 g All‑purpose flour
• 50 g Pistachio powder (If you don’t have any, use ground pistachios)
• 1 pinch Salt
• 3 Eggs (At room temperature)
• 100 g Pistachio paste (Can be homemade or store‑bought)
• 300 ml Heavy cream (Divided: 200 ml for heating, 100 ml cold to add)
• 200 g White chocolate (Cut into pieces)
• 50 g Pistachio paste (for the ganache)
• 20 g Crushed pistachios (For decoration)
• 1 leaf Edible gold leaf (Optional, for the finishing touch)

Instructions

1. Grind the pistachios

   Place the shelled pistachios in the food processor or blender and pulse until a fine powder is obtained.

   Time: PT5M

2. Cream the butter and sugar

   In the mixer bowl, add the softened butter and the sugar. Mix on medium speed until a creamy, homogeneous mixture is achieved.

   Time: PT3M

3. Incorporate the dry and wet ingredients

   Add the flour, pistachio powder, pinch of salt, the eggs one at a time, then the pistachio paste. Mix on medium speed until the batter is smooth.

   Time: PT5M

4. Stand mixer “cake batter” program

   Select the smart “cake batter” program on the mixer. The mixer will adjust speed and duration to achieve the ideal texture.

   Time: PT15M

5. Bake the cake

   Preheat the oven to 180°C. Pour the batter into the previously buttered and floured bundt pan. Bake for 35 minutes until a knife inserted comes out clean.

   Time: PT35M

   Temperature: 180°C

6. Heat the cream for the ganache

   In a saucepan, heat 200 ml of heavy cream until it simmers (do not let it boil).

   Time: PT5M

7. Mix white chocolate and pistachio paste

   Remove the saucepan from the heat, add the white chocolate pieces and 50 g of pistachio paste. Stir until the chocolate is completely melted and the mixture is smooth.

   Time: PT5M

8. Incorporate the cold cream and chill

   Add the remaining 100 ml of cold cream, mix well, then pour the ganache into a container and refrigerate for at least 4 hours (or overnight) until it firms up.

   Time: PT5M

9. Unmold and cool the cake

   Once baking is finished, remove the cake from the oven, let it cool in the pan for 10 minutes, then unmold and let it cool completely on a rack.

   Time: PT30M

10. Whip the ganache

    Remove the ganache from the refrigerator and whisk it in the stand mixer on medium speed until it thickens and becomes silky.

    Time: PT5M

11. Pipe the cake

    Fill a pastry bag fitted with a small round tip and apply a first layer of ganache on the cake. Switch to a plain tip, then finish with a ridged tip to create a decorative effect.

    Time: PT5M

12. Final decoration

    Scatter the top with crushed pistachios and, if desired, add a few pieces of edible gold leaf for a festive touch.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shelled pistachios: Ready‑made pistachio powder
• Instead of Unsalted butter: Margarine
• Instead of Granulated sugar: Powdered sugar
• Instead of All‑purpose flour: Pastry flour
• Instead of Pistachio powder: Ground pistachios
• Instead of Eggs: Organic chicken eggs
• Instead of Pistachio paste: Marzipan
• Instead of Heavy cream: Pour‑creme
• Instead of White chocolate: Milk chocolate
• Instead of Pistachio paste (for the ganache): Marzipan

Equipment Needed

• Stand mixer
• Mixer bowl
• Silicone spatula
• Bundt pan (crown type)
• Oven
• Saucepan
• Cooking thermometer (optional)
• Pastry bag
• Nozzles (small round, plain, ridged)
• Cooling rack
• Refrigerator

Critical Steps — Do Not Skip

• Achieve a homogeneous batter using the mixer program.
• Melt the white chocolate without burning it.
• Allow the cake to cool completely before applying the ganache.
• Whisk the ganache until thickened before piping.

Chef Tips from the Video

• Use unsalted pistachios to avoid over‑seasoning the cake.
• For a brighter color, add a few drops of green food coloring to the batter.
• Lightly dust with powdered sugar before serving for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store the decorated cake in an airtight container for 3‑4 days in the refrigerator.

Freezer: The cake freezes well for 1‑2 months; wrap it in plastic film then in aluminum foil.

Room temperature: At room temperature, the cake keeps for up to 1 day, without ganache.

Make-Ahead Tips

• Prepare the ganache the day before and keep it refrigerated.
• The cake can be baked a day ahead and kept chilled, then decorated just before serving.