It's New Year's Eve, and I want to bake something special for us to enjoy while waiting to welcome 2025. This Fluffy and Moist Pistachio Cake is my go-to for such occasions - a perfect way to celebrate new beginnings.
This cake strikes the elusive balance between fluffiness and moisture. Though achieving this texture isn't always easy, if you follow the recipe carefully, success is guaranteed. I've made this cake several times, and the results are consistently fabulous. While it looks impressive and sophisticated, it's surprisingly straightforward to make. There are a few steps to manage, but I'll guide you through every detail.
The sponge is lightly sweet, and when paired with zingy homemade berry jam and creamy Swiss meringue buttercream, it creates a delightful harmony of flavours. For me, it's perfection on a plate.
Unsalted, shelled pistachios: Grinding pistachios adds a lovely texture to the cake that can't be achieved with flavouring alone. If you use salted roasted pistachios, consider reducing the added salt. I prefer unsalted pistachios to fully control the salt content.
Dry ingredients: Cake flour, baking powder, baking soda and salt. I always use cake flour for my sponges because it creates a lighter, fluffier texture. If you don't have cake flour, mix 110g of plain flour with 2 tablespoons of cornflour as a substitute.
Unsalted butter: It should be softened at room temperature. If you're short on time, slice cold butter into small pieces and soften in the microwave in a couple of short 10-second bursts with a few minutes in between.
Sugar: My love of baking stems from my dissatisfaction with overly sweet shop-bought cakes in the UK. You'll find that my recipes use slightly less sugar than most, offering the right balance of sweetness.
Egg whites: Using egg whites instead of whole eggs preserves the pistachio's natural colour without the yellowish tint that whole eggs can add.
Plain yoghurt: This adds a velvety and smooth texture to the cake. I typically use full-fat Greek yoghurt, but you can use any plain yoghurt you have on hand.
Whole milk: Use milk that is at room temperature or slightly warm. If it's straight from the fridge, heat it in the microwave for 20-30 seconds before adding it to the batter.
Vanilla extract: A little vanilla rounds out the flavours beautifully.
Green food colouring (optional): Add a touch if you'd like a consistent pistachio green colour. Depending on the pistachio used, the natural cake colour may lean slightly brown.
Frozen summer berries: Feel free to use any combination of frozen berries. The berries add a hint of tartness to balance the cakes's sweetness and their colour looks beautiful against the pistachio green.
Egg whites, sugar, unsalted butter (room temperature), and vanilla extract: Swiss meringue buttercream is my favourite because it's light, creamy, and less sweet than American buttercream. It's the perfect choice for this elegant cake.
Start by preheating your oven to 160°C (fan) or 170°C (non-fan). Grease the bottom and sides of two 8-inch cake tins with vegetable or coconut oil, and line them with baking paper.
Place the shelled pistachios in a blender and grind them into fine crumbs. Reserve 2 tablespoons of the crumbs for garnishing later and set the remaining aside.
In a mixing bowl, whisk together the ground pistachios, cake flour, baking powder, baking soda and salt. Set the mixture aside.
Using a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium speed for 3-4 minutes until the mixture is smooth and fluffy. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Add the egg whites to the creamed butter and sugar mixture, beating for another 2 minutes. The mixture should become light and smooth.
Pour in the plain yoghurt and vanilla extract, mixing just until combined.
Add one-third of the dry ingredients to the wet mixture and mix for about 30 seconds. Pour in half of the milk and mix gently. Repeat the process, alternating the remaining dry ingredients and milk, until all are incorporated. Be careful not to overmix, as this can lead to a dense cake.
Evenly divide the batter between the prepared tins, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
Immediately remove the cakes from their tins and wrap them in cling film while they are still warm. Place the wrapped cakes in the freezer for about an hour. This step helps retain moisture and makes the cakes easier to decorate later.
Making the jam is simple. Place the frozen berries, sugar and lemon zest in a small pot over medium heat. Let it simmer for 15-20 minutes, stirring occasionally to prevent sticking. The berries will soften and release their juice.
Once the mixture is cooked down, strain it through a sieve for a smooth consistency and let it cool. You can speed this up by placing it in the fridge.
Combine egg whites and sugar in a metal bowl over a pot of simmering water. Make sure the bowl doesn't touch the water. Stir constantly to prevent the egg whites from cooking.
After a few minutes, when the mixture reaches 70°C (check with a thermometer), transfer it to the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed for about 5 minutes, until the mixture forms firm peaks and cools to room temperature.
Add the softened butter, a cube at a time, while continuing to beat. If the mixture looks soupy, don't panic - it's likely because the butter was too cold. Keep beating, and it will come together eventually.
Once smooth and creamy, add a couple of tablespoons of milk to loosen the buttercream slightly. Switch to the paddle attachment and beat on low for 10 minutes to eliminate air bubbles and achieve a smooth, glossy finish.
This is where your creativity can be used to the best. I don't think I've ever decorated two cakes the same. Today, I'd like to decorate in a naked cake style.
I use a star nozzle to draw a twirly ring around the outer edge of the cake, then draw another ring inside. My intention is to add the jam between the rings and in the middle. Sprinkle some leftover pistachio crumbs on top.
Put the second layer on top of the first one and repeat the process.
And that's it.
Yes, it's a bit of a process, but the results are so rewarding. The satisfaction when you see the finished cake is worth every effort.
This cake is gorgeous, and the flavour combination is devine. It's the perfect way to ring in the New Year with loved ones.
Happy New Year! Wishing you a wonderful start to 2025.
With love,
Summer and Spice
A light, fluffy, and moist pistachio sponge layered with tangy summer berry jam and silky Swiss meringue buttercream. This elegant cake is the perfect centrepiece for celebrations and a delightful way to welcome the New Year.
