Description
This Zesty Pistachio Bliss Cake combines bright lemon flavors with the rich nuttiness of ground pistachios, wrapped in a moist olive oil-based batter. Topped with a luscious mascarpone and whipped cream frosting, this gluten-free cake offers a refreshing and elegant dessert perfect for any occasion.
Ingredients
Scale
Cake
- 1 cup cane sugar or granulated sugar (200g)
- 2 tbsp lemon zest (14g, from about 2–3 lemons)
- 3 large eggs
- ¾ cup extra virgin olive oil (150ml)
- ½ cup milk of choice (115ml, preferably whole milk)
- ¼ cup fresh lemon juice (56ml, from about 1–2 lemons)
- 1 tsp vanilla extract
- 1½ cups gluten-free 1-to-1 flour or all-purpose flour (186g)
- 1 cup finely ground pistachios (116g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
Frosting
- 4 oz mascarpone cheese
- ½ cup powdered sugar (62g)
- Pinch of kosher salt
- ¾ cup heavy cream
- Splash of vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan to ensure the cake doesn’t stick during baking.
- Mix Sugar and Lemon Zest: In a large bowl, whisk together the sugar and lemon zest until the mixture is fragrant, releasing the bright citrus oils.
- Add Eggs: Incorporate the eggs one at a time, whisking thoroughly after each addition to create a smooth base.
- Combine Wet Ingredients: Stir in the extra virgin olive oil, milk, fresh lemon juice, and vanilla extract until fully combined, ensuring an even batter.
- Prepare Dry Ingredients: In a separate bowl, whisk together the gluten-free or all-purpose flour, finely ground pistachios, baking powder, baking soda, and kosher salt.
- Fold Dry Into Wet: Gradually fold the dry ingredients into the wet mixture, taking care not to overmix, just until incorporated.
- Bake the Cake: Pour the batter into the prepared springform pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before applying the frosting.
- Prepare Frosting Base: Beat mascarpone cheese, powdered sugar, and a pinch of kosher salt together until smooth and creamy.
- Whip Cream: In a separate bowl, whip the heavy cream with a splash of vanilla extract until stiff peaks form, creating a light and airy texture.
- Combine Frosting Components: Gently fold the whipped cream into the mascarpone mixture to preserve the fluffiness of the frosting.
- Frost the Cake: Spread the mascarpone and whipped cream frosting evenly over the cooled cake, ensuring a smooth, luscious finish before serving.
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- Use a springform pan for easy removal of the cake without damage.
- Gluten-free flour can be substituted with all-purpose flour if gluten is not a concern.
- Adjust the lemon zest and juice according to taste preferences for more or less citrus tang.
- Store the frosted cake in the refrigerator and consume within 2-3 days for best freshness.
- For a dairy-free option, substitute mascarpone and heavy cream with vegan alternatives.
