Description
Pistachio Cake with Whipped Honey Mascarpone
This Pistachio Cake topped with Whipped Honey Mascarpone is a delightful and elegant dessert perfect for any occasion. The pistachio cake is moist and flavorful, while the whipped honey mascarpone adds a creamy, sweet touch.
Ingredients
Pistachio Cake:
4 oz roasted, salted pistachios
6 oz cake flour
1 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 eggs
8 oz granulated sugar
1 cup vegetable oil
¾ cup whole milk
1 tbsp pure vanilla extract
Strawberries (for decoration)
Chopped pistachios (for decoration)
Honey (for drizzling)
Whipped Honey Mascarpone:
1 cup heavy cream
8 oz mascarpone cheese
¼ cup honey
¼ tsp kosher salt
Instructions
1. Make the Pistachio Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 10” cake pan with butter.
Prepare Pistachios: Add the pistachios to a food processor and pulse until finely ground.
Mix Dry Ingredients: In a large mixing bowl, whisk together the ground pistachios, cake flour, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a separate bowl, beat the eggs. Whisk in the granulated sugar, followed by the vegetable oil, then the milk and vanilla extract.
Combine: Pour the wet ingredients into the dry ingredients, whisking until just combined.
Bake: Pour the batter into the prepared cake pan. Bake for about 36-40 minutes, or until a toothpick inserted into the center comes out fairly dry.
Cool: Let the cake cool in the pan for 15 minutes. Run a butter knife along the edges and flip the cake onto a cooling rack. Allow to cool fully.
Level Cake: Use a serrated knife to even off the top of the cake.
2. Prepare the Whipped Honey Mascarpone:
Whip Cream: Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Whip the cream on medium-high speed until semi-stiff peaks form (be careful not to overwhip). Transfer the whipped cream to a different bowl and set aside.
Mix Mascarpone: Add the mascarpone cheese, honey, and salt to the stand mixer bowl. Using the paddle attachment, mix on medium-high speed for about 1 minute to aerate the mixture.
Fold Together: Gently fold the whipped cream into the mascarpone mixture in two additions until fully incorporated. Use at room temperature.
3. Assemble the Cake:
Frost Cake: Mound the whipped honey mascarpone on top of the cooled cake. Use an offset spatula to spread the mascarpone into an even layer on top and along the sides.
Decorate: Decorate with strawberries (or any other berry) and chopped pistachios. Drizzle with honey just before serving.
Notes:
Storage: Keep the cake in the refrigerator if not serving immediately to keep the mascarpone frosting fresh.
Variation: You can use other berries or nuts for decoration depending on your preference.
Enjoy your Pistachio Cake with Whipped Honey Mascarpone – a delightful treat with a perfect balance of nutty, sweet, and creamy flavors!
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