Description
This Zesty Pistachio Bliss Cake is a delightful combination of bright lemon flavors and rich pistachios, brought together in a moist and tender cake. Enhanced with a luscious mascarpone whipped cream frosting, this gluten-free treat is perfect for a sophisticated dessert or a special occasion.
Ingredients
Scale
Cake
- 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
- 4 oz mascarpone cheese
- ½ cup powdered sugar (62g)
- Pinch of kosher salt
- ¾ cup heavy cream
- Splash of vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease and line a 9-inch springform pan to prepare it for baking the cake.
- Mix sugar and lemon zest: In a large bowl, whisk together the sugar and lemon zest until the mixture becomes fragrant, releasing bright citrus aromas.
- Add eggs: Add the eggs one at a time to the sugar and lemon mixture, whisking thoroughly after each addition to ensure full incorporation and a smooth texture.
- Combine wet ingredients: Stir in the extra virgin olive oil, milk, fresh lemon juice, and vanilla extract until all ingredients are well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, finely ground pistachios, baking powder, baking soda, and kosher salt, ensuring an even distribution of leavening agents.
- Fold dry into wet: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- 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 of the cake comes out clean.
- Cool the cake: Allow the cake to cool completely in the pan before applying frosting to prevent the frosting from melting.
- Prepare mascarpone frosting: In a bowl, beat the mascarpone cheese with powdered sugar and a pinch of kosher salt until smooth and creamy.
- Whip heavy cream: In another bowl, whip the heavy cream with a splash of vanilla extract until stiff peaks form, creating a light and airy texture.
- Fold cream into mascarpone: Gently fold the whipped cream into the mascarpone mixture to combine without deflating the volume.
- Frost the cake: Spread the mascarpone whipped cream evenly over the cooled cake, smoothing the surface for an elegant finish before serving.
Notes
- Ensure the cake is completely cooled before frosting to prevent the mascarpone frosting from melting or sliding.
- You can substitute the milk with any plant-based milk for a dairy-free option, although this will slightly alter the texture.
- This cake can be made with all-purpose flour if gluten-free ingredients are not available.
- To enhance the pistachio flavor, toast the pistachios lightly before grinding.
- Store any leftovers covered in the refrigerator for up to 3 days.