Description
A delightful Zesty Pistachio Bliss Cake bursting with fresh lemon flavor and the rich nuttiness of ground pistachios. This moist cake is topped with a luscious mascarpone and whipped cream frosting, making it a perfect treat for any occasion, especially for those preferring gluten-free options.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 4 oz mascarpone cheese
- ½ cup powdered sugar (62g)
- Pinch of kosher salt
- ¾ cup heavy cream
- Splash of vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan to ensure the cake doesn’t stick.
- Mix Sugar and Zest: In a large bowl, whisk together the sugar and lemon zest until fragrant, releasing the lemon oils.
- Add Eggs: Add the eggs one at a time, whisking thoroughly after each addition to create a smooth and airy mixture.
- Combine Wet Ingredients: Mix in the olive oil, milk, lemon juice, and vanilla extract until everything is well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the gluten-free flour or all-purpose flour, ground pistachios, baking powder, baking soda, and kosher salt.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely in the pan before applying the frosting to prevent melting.
- Make Frosting Base: In a mixing bowl, beat the mascarpone cheese, powdered sugar, and a pinch of 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.
- Combine Frosting: Gently fold the whipped cream into the mascarpone mixture until fully incorporated and light.
- Frost the Cake: Spread the frosting evenly over the cooled cake using a spatula. Chill slightly if desired before serving.
Notes
- Use fresh lemons for the best zest and juice quality.
- Ensure the cake is completely cooled before frosting to avoid a runny topping.
- This cake works well with either gluten-free flour or regular all-purpose flour.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
