Ingredients

Cake Ingredients

2 large eggs
75 grams (2.5 ounces) unsalted butter
75 grams (2.5 ounces) pistachio paste
90 grams (3.2 ounces) sugar
100 milliliters (3.4 fluid ounces) milk
Zest of 1 lemon
200 grams (7.1 ounces) all-purpose flour
5 grams (0.2 ounces) baking powder
1 pinch of salt
70 grams (2.5 ounces) frozen cherries
1 teaspoon cornstarch
We recommend:

Cream Ingredients

100 grams (3.5 ounces) cream cheese
60 grams (2.1 ounces) heavy cream (33%)
1 tablespoon powdered sugar
2 tablespoons pistachio paste

Instructions

Step 1

Prepare the Batter

In a mixing bowl, *beat the unsalted butter with sugar* until light and fluffy. Add the *eggs*, a pinch of salt, and *pistachio paste*, mixing after each addition until combined.

Pour in the *milk* gradually, continuing to mix until smooth.

Step 2

Combine Dry Ingredients

In a separate bowl, *sift together the all-purpose flour and baking powder*. Gradually add this mixture to the wet ingredients while stirring gently until just combined. Make sure not to overmix the batter.

Step 3

Add Cherries

In a small bowl, *toss the frozen cherries with cornstarch* to coat them lightly. Gently fold these into the cake batter, ensuring they are distributed evenly without breaking apart.

Step 4

Bake the Cake

Grease a cake pan with *unsalted butter* and pour in the batter. *Bake in a preheated oven at 160ºC (320ºF) for about 1 hour*, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and allow it to *cool completely* in the pan.

Step 5

Prepare the Cream

In a mixing bowl, *whip the heavy cream* until soft peaks form. Gently fold in the *cream cheese*, powdered sugar, and pistachio paste until smooth and creamy.

Step 6

Decorate the Cake

Once the cake is completely cooled, cover it generously with the prepared cream. Feel free to *decorate with additional cherries or nuts* to enhance the presentation.

Step 7

Serve and Enjoy

*Slice the cake and serve it to your guests*. Enjoy the delightful flavors of pistachio and cherry in every bite!

Happy Easter!

Servings

When it's time to serve this gorgeous Pistachio Cake, think beyond just a slice on a plate! 🌟
**Pair it with fresh berries** for a fruity explosion of flavor. The tartness of berries complements the sweet cream beautifully. Or consider adding a **scoop of vanilla ice cream**; it's a classic combination that delivers pure joy! 🍦
For a charming presentation, top slices with a **dusting of powdered sugar** or some crushed pistachios. Your dessert table will not only look stunning but will also entice guests to dive in.
Lastly, this cake can be a delightful centerpiece at **holiday gatherings or birthday parties**. Celebrate life’s special moments with this stunning creation that tastes as good as it looks! 🎉❤️

Equipment

Variations

Gluten-Free Option: 🥳 Substitute regular flour with a gluten-free blend. Make sure to check the package for any other adjustments needed!
Vegan Option: 🌱 Swap the eggs for 1/2 cup of applesauce or a flaxseed mixture, and use plant-based cream for the topping. Your guests will never know it’s dairy-free!

Faq

  • What do I do if my cake doesn’t rise properly?

    This could be due to outdated baking powder or not mixing well enough. Always ensure your leavening agents are fresh and thoroughly incorporated!

  • How can I tell if my cake is done baking?

    Check with a toothpick; if it comes out clean or with a few crumbs, your cake is perfectly baked!

  • Can I substitute pistachio paste with something else?

    Yes, you can use almond paste or even hazelnut spread for a different twist, but the flavor will change significantly.

  • How long will the cake stay fresh?

    If stored properly in an airtight container, your cake can last up to 3 days at room temperature or about a week in the fridge.

  • What is the best way to store leftover cream topping?

    Keep the cream in the fridge in a covered container. It should last up to 3 days, but it may need rewhipping before using it again.

  • Can I freeze this cake?

    Absolutely! Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Just thaw it in the fridge before serving.

Nutrition facts

Pistachio Easter Cake with Cream Recipe
Recipe Yield:8 servings
Calories:Approximate calories per serving range from 280 to 350.
Calories (Min - Max):280 - 350
Total Fat:20g
Saturated Fat:10g
Protein:5g
Total Carbohydrate:35g
Total Sugars:15g