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Pistachio Cake with Vanilla Cream Cheese Icing

Delicious Pistachio Cake with Creamy Vanilla Icing Bliss

Indulge in this Pistachio Cake with Vanilla Cream Cheese Icing, featuring a light and fluffy texture perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 100 g Unsalted Pistachios Blitz until finely ground
  • 200 g Caster Sugar Sweetens the cake
  • 200 g Margarine Can substitute with unsalted butter
  • 150 g Self-Raising Flour Provides lift for a fluffy cake
  • 1 tsp Baking Powder Check freshness before use
  • 4 Eggs Use large eggs for best results
  • 2 tbsp Milk Can substitute with sour cream
For the Vanilla Cream Cheese Icing
  • 200 g Full Fat Cream Cheese Use at room temperature
  • 130 g Icing Sugar Adjust quantity for desired sweetness
  • ⅓ tsp Vanilla Extract Essential for flavor
For Decoration
  • 2 tbsp Ground Pistachios Unsalted for flavor balance

Equipment

  • Food Processor
  • Mixing bowl
  • Spatula
  • Sandwich Tins
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170°C (fan) or 190°C (non-fan) and line two 8-inch sandwich tins with parchment paper.
  2. In a food processor, blitz 100g of unsalted pistachios until finely ground and set aside.
  3. Cream together 200g of caster sugar and 200g of margarine until light and fluffy, about 3-4 minutes.
  4. Fold in the ground pistachios, 150g of self-raising flour, and 1 tsp of baking powder until evenly distributed.
  5. Add 4 large eggs and 2 tbsp of milk, mixing until just combined without over-mixing.
  6. Divide the batter between the prepared tins and level the surface, then bake for about 20 minutes.
  7. Let the cakes cool in tins for 5 minutes, then turn out onto a wire rack.
  8. For icing, beat 200g of full-fat cream cheese, 130g of icing sugar, and ⅓ tsp of vanilla extract until smooth.
  9. Once cooled, layer the first cake on a serving plate, spread half the icing, and top with the second cake.
  10. Use the remaining icing to frost the top and sides and sprinkle 2 tbsp of ground pistachios on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store the cake in an airtight container in the fridge for up to 3 days. It remains moist and delicious.

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