Pistachio cake (soft, with pistachio cream): very easy recipe

Pistachio cake

There Pistachio Cake that I propose today is a cake from soft and Delicate dough stuffed with Pistachio cream And Decorated with chopped pistachios. An Easy recipessima that you can make in very few minutes for a cake from Breakfast or Snack really Greedy!Preparing this pistachio cake really is Very easy! The dough is very simple, the one with Yogurt and Oil that make a very soft dough. To 00 flour or added a little pistachio flour which makes the dough slightly green. I poured the dough into the pan and slipped some spoonfuls of pistachio Nutella on the dough. During cooking in the oven, the cream penetrates inside giving you irresistible bubbles of pistachio cream! As for the surface, I only used pistachios, some mixed seeds, and brown sugar … a perfect mix to give some Crunchiness to this cake. Follow the step-by-step recipe and in a few minutes, you will have made a Golosissima cake that will please everyone’s Family!

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Pistachio cake (Soft, with pistachio cream): Easy recipe!

Preparation10 min

Cooking30 min

Total time40 min

Portions: 10 Portions

Cost: Medium


Ingredients for a mold of 20:

  • 2 egg
  • 100 gr sugar
  • 200 gr sweet white yogurt
  • 80 ml seed oil
  • 150 gr flour 00
  • 70 gr pistachio flour
  • 1 sachet of baking powder
  • 10 teaspoons Pistachio cream to stuff
  • 3 spoons of pistachios to decorate
  • 3 spoons of mixed seeds to decorate
  • Brown sugar to cover

Print Ingredients


How to make pistachio cake

Put 70 g of pistachios in the mixer and blend the pistachio flour into a fine powder.

Sift the 00 flour and baking powder, add the pistachio flour and mix. Keep aside.

In a bowl put the eggs at room temperature and the sugar at. Blend with a whisk on speed 5-6 for a couple of minutes until light and fluffy.

Add the yogurt (I use the creamy Muller) and the oil while you continue to whisk. Finally, lower the whisk speed to 1 and add the flour mix by spoonfuls. You will get a dough Thick and Creamy slightly green.

Pour the dough into the springform pan lined with parchment paper. With a teaspoon take the Pistachio cream (homemade or ready-made) and slide it over the dough. Lightly beat the pan to let the pistachio cream slide towards the bottom.

With a spoon, slightly level the surface.

Chop the pistachios with a knife and add the mixed seeds. If you prefer you can use only pistachios. Cover the surface of the cake and then sprinkle with brown sugar (or granulated).

Cook in a static oven preheated to 180 *middle oven shelf, for About 30 minutes. To check the cooking, skewer a toothpick where there is no cream. If it comes out dry, the cake is cooked.

Remove from the oven, leave to cool on a wire rack and then remove from the pan.

Your pistachio cake is ready. The dough is soft and interspersed with pistachio cream and above it is super crunchy!