Description
This Zesty Pistachio Bliss Cake is a delightful gluten-free treat bursting with vibrant lemon flavor and the rich, nutty taste of finely ground pistachios. Moist and tender, this cake is enhanced by a luscious mascarpone whipped cream frosting, making it a perfect indulgence for any celebration or cozy afternoon snack.
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 and prepare pan. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to ensure the cake doesn’t stick and releases easily after baking.
- Mix sugar and lemon zest. In a large bowl, whisk together the sugar and lemon zest until fragrant to infuse the sugar with fresh citrus aroma.
- Add eggs. Incorporate the eggs one at a time into the sugar mixture, whisking thoroughly after each addition to ensure a smooth, emulsified batter.
- Add wet ingredients. Mix in the olive oil, milk, fresh lemon juice, and vanilla extract until all ingredients are well combined, creating a moist base for the cake.
- Combine dry ingredients. In a separate bowl, whisk together the gluten-free flour or all-purpose flour, finely ground pistachios, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and nuts.
- Fold dry into wet. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix, which can lead to a dense cake.
- Bake the cake. Pour the batter into the prepared springform pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely. Allow the cake to cool fully in the pan on a wire rack before removing it and adding the frosting, which helps the frosting to adhere properly without melting.
- Prepare mascarpone frosting. Beat together the mascarpone cheese, powdered sugar, and a pinch of kosher salt until smooth and creamy.
- Whip heavy cream. In a separate chilled bowl, whip the heavy cream with a splash of vanilla extract until stiff peaks form to create a light and fluffy texture.
- Combine frosting components. Gently fold the whipped cream into the mascarpone mixture to create a smooth, airy frosting without deflating the cream.
- Frost the cake. Spread the mascarpone whipped cream frosting evenly over the cooled cake. Serve immediately or refrigerate until ready to enjoy.
Notes
- This recipe uses gluten-free 1-to-1 flour, but you can substitute with all-purpose flour if gluten is not a concern.
- Make sure the cake is completely cool before frosting to prevent melting or sliding of the frosting layer.
- You can toast the pistachios before grinding for an extra nutty flavor.
- For a dairy-free version, substitute milk and heavy cream with plant-based alternatives and use a vegan cream cheese.
- Store leftover cake covered in the refrigerator and consume within 3 days for optimal freshness.
