Pistachio Cake

pistachio cake | ZoeBakes (4 of 14)

Pistachio is my absolute favorite flavor of ice cream. When I traveled with my family to Italy, we did a whole lot of “research” on gelato. It was an informal, albeit thorough, study consisting of my sons trying every single flavor made in the country, while I stuck to a scoop of pistachio and one of espresso. Side by side, they are the perfect combination. I should know, because I ate it daily during our two weeks in Italy. This cake is based on that perfect marriage.

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Pistachio cake, pistachio buttercream and a layer of espresso ganache. 

pistachio cake | ZoeBakes (1 of 1)

Pistachio Cake with Pistachio Buttercream and Espresso Ganache:

White Cake – from Abby Dodge’s The EVERYDAY BAKER (makes two 8×3-inch rounds or four 6×2-inch rounds) – note that I left the lemon out of the recipe when adding the pistachio.

1/2 cup crushed pistachios

Prepare the white cake as instructed and gently fold the pistachios into the batter before dividing it into the pans.

Espresso Ganache:

1 cup heavy cream

1 teaspoon espresso powder

8 ounces bittersweet chocolate, finely chopped

In a sauce pan heat the heavy cream to a simmer. Add the espresso and chocolate, swirl the pan until the chocolate is submerged into the hot cream. Remove from the heat and allow to sit for 2 minutes. Gently stir the gauche until smooth.

pistachio cake | ZoeBakes (14 of 14)

Divide each cake layer into two and ganache the tops.

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I only divided 3 of my 6×2-inch rounds, because I had other plans for the last layer, but you could easily make these cakes with all the layers. I love a tall cake.

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You’ll need more crushed pistachios for the buttercream and to decorate the outside.

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I used my classic buttercream recipe and folded 1/2 cup of ground pistachios into it.

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I smoothed the surface with a spatula, as you can see in this video.

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And now they are ready for the pistachios on the sides.

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Use your hands to gently press the nuts to the sides of the cake.

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I left the top clean, but you could cover the whole thing in nuts.

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Enjoy!

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