Italian Almond Pistachio Cake w/ Cream Cheese Frosting
Moist, with a rich, buttery taste with a mix of almond, pistachio and lemon flavors, and sweet and sour cream cheese, this cake tastes heavenly.
Ingredients
For the cake:
- 200 g butter 82% fat
- 175 g sugar
- zest of one lemon
- 4 small eggs
- 80 g pistachios ground, roasted
- 80 g almonds ground, raw
- 80 g flour
- 1 tsp baking soda
- 1 tsp vanilla essence
For the cream cheese frosting:
- 50 g butter
- 250 g cream cheese
- 70 g powdered sugar
Instructions
For the cake:
- Preheat the oven to 180°C/356° F, no fan.
- Cream the butter with the sugar and grated lemon zest until smooth.
- Add the eggs one by one and continue mixing. Add the next egg only after the previous one is well incorporated.
- Incorporate the vanilla essence.
- Mix together the flour and baking powder, then add to the mixture together with the pistachios and almonds. Mix with a spatula in a wide circular up and down motion.
- Pour the mixture into a 10x22cm (4x8-inches) baking pan lined with parchment paper and bake for 50 minutes.
- The cake is ready if a toothpick inserted into the middle of the cake comes out clean.
- Let the cake for 15 minutes in the pan, then transfer to a cooling rake to cool completely.
For the cream cheese frosting:
- For the cream cheese, mix the butter with the cream cheese and powdered sugar.
- Spread the cream cheese over the completely cooled cake and sprinkle with coarsely chopped pistachios.
- Slice and enjoy!
Notes
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