I wasn’t planning on sharing this recipe on the blog since it is quite similar to a few other pistachio cakes already on here. But when I shared this cake on my Instagram stories on the weekend, a few people asked for the recipe/expressed interest in making it so I thought it would be easiest to put it all here.
Both the cake and the icing are based on recipes that are already on my blog. The cake is based on this recipe (which in turn is based on one by Skye McApline which is referenced below). The only real change to the recipe is using the crema di pistacchio spread in place of the pistachio butter and melted white chocolate.
The icing is loosely based on this one I made last Easter with Biscoff spread, and I can highly recommend it as the pistachio flavour comes through really well in the buttercream.
The flavour in the cake is more subtle compared to using homemade or bought pure pistachio butter, as is the colour. If you don’t have a lot of crema di pistacchio, or can’t find it at all, I would recommend using the original recipe. Crema di pistacchio is still difficult to buy here in Australia, plus it can be quite a pricey thing to buy, so if you only have a small jar of it I wouldn’t recommend using the whole thing in a cake.
I have tried three brands of crema di pistacchio (or crema al pistacchio), and all have been very tasty. The colours vary a little, and sometimes the percentage of pistachio as well (I compare this based on whether pistachio is the first ingredient on the ingredients list).
I have pictured below the ones I have bought before, plus the original picture from Skye McAlpine’s Instagram stories back in late 2019 that initially set off my search for a jar of my own. That along with her original recipe for this type of cake, have set me on a real pistachio adventure the last couple of years - it has been tasty and expensive and I’ve loved every minute of it (despite the expensive part!).
I recently found where I could buy crema di pistacchio online here in Australia via La Dispensa. Which has been great since the importation of goods from overseas has been inconsistent and sometimes non-existent since the pandemic began, and the shops I know that usually stock it haven’t always had any as a result.
I was excited to find that La Dispensa sold 1kg tubs of crema di pistacchio which probably made my year to be honest. I got one, and decided that armed with so much crema di pistacchio I could use some to make this cake and try out a pistachio buttercream. Usually to make this cake, it would use a whole jar of the spread which makes it quite an expensive cake. I also didn’t think it was worth using a jar on just one thing since the flavour was subtle once baked, and there is so much joy in eating this spread on toast, crumpets etc etc.
The amount of the spread needed for the icing is much less, so you can always combine the original version of the cake with the pistachio buttercream and you will still have a very delicious cake.
Crema di Pistacchio Cake
Ingredients:
200g unsalted butter, softened
200g caster sugar
1 tsp vanilla extract
180g crema di pistacchio
3 eggs
120ml buttermilk / 120g yoghurt
200g self raising flour
Ingredients for the Buttercream:
150g unsalted butter, at room temp
190g icing mixture/icing sugar*
80g crema di pistacchio
Method:
Preheat oven to 170 degrees Celsius and line a 20cm round cake tin (I find using a springform one is easiest).
In the bowl of a stand mixer beat the butter, sugar and vanilla until pale and creamy. Add the crema di pistacchio and mix until combined.
Add in the eggs one at a time, then add half the flour and mix on low speed until combined. Then add the buttermilk/yoghurt and mix until well combined. Add the remaining flour and mix on low speed until combined and the batter is smooth.
Transfer the batter to the prepared cake tin and bake for 50 minutes. Then cover the cake with foil (the cake will be quite browned by now) and bake for a further 20-25 minutes, or until the cake is cooked through. A skewer will come out clean when the cake is cooked through.
Allow the cake to cool in its tin for a few minutes, then turn out on a wire rack to cool further.
To make the icing, beat the butter using a stand mixer and the paddle attachment for 1-2 minutes, or until it is pale and creamy. Add in the icing sugar, and beat for another 1-2 minutes or until the icing is fluffy.
Add the crema di pistacchio and mix until combined.
Spread the buttercream over the top of the cake and enjoy!
Serves 10.
*I always use the CSR Soft Icing Mixture (the one in the pink packet) as it won’t need sifting before it is used. If you are using pure icing sugar it will need to be sifted first.
Recipe note 15/07/2024 - you can also bake this cake in a square cake tin (20-23cm) and it will not need as long in the oven. It should take 40-50 minutes and you won’t need to cook for the further 20-25 mins with the cake covered in foil.
Reference: ‘A Table for Friends’ by Skye McAlpine (Bloomsbury Publishing, 2020) p.232.
