Name: Sweet Symphony Pistachio Cake with Italian Mascarpone Frosting Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 eggs; 3/4 cup sour cream; 1 tsp almond extract; 1 tsp vanilla extract; 4 tbsp pistachio paste; 1½ cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 4 oz mascarpone cheese, chilled; 1/4 tsp almond extract; 1 tsp vanilla extract; 1/2 cup powdered sugar; 1/2 cup heavy whipping cream, chilled

Ingredients

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 eggs

3/4 cup sour cream

1 tsp almond extract

1 tsp vanilla extract

4 tbsp pistachio paste

1½ cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

For the Frosting:

4 oz mascarpone cheese, chilled

1/4 tsp almond extract

1 tsp vanilla extract

1/2 cup powdered sugar

1/2 cup heavy whipping cream, chilled

Instructions

Step 1: Preheat your oven to 350°F. Grease an 8-inch round cake pan with butter or cooking spray, covering the bottom and sides.

Step 2: In a large bowl or with a hand mixer, cream together the softened butter and granulated sugar until smooth and combined.

Step 3: On low speed, add eggs one at a time, mixing well after each addition. Then blend in sour cream, almond extract, and vanilla extract until incorporated.

Step 4: Stir in the pistachio paste. If desired, add green food coloring to enhance the color.

Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing.

Step 7: If using, fold in chopped pistachios carefully. Pour the batter into the prepared cake pan and smooth the surface.

Step 8: Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges to loosen it, then invert onto a plate or wire rack to cool completely.

Step 10: For the frosting, in a small bowl, beat mascarpone cheese with almond extract and vanilla extract until smooth.

Step 11: Add powdered sugar and mix well. Slowly pour in the chilled heavy whipping cream while beating until the frosting is fluffy but not over-whipped.

Step 12: Spread the mascarpone frosting evenly over the cooled cake. Optionally, sprinkle chopped pistachios on top for extra texture and garnish.

Tips & Variations

For added texture, fold in chopped pistachios to the batter before baking.

You can substitute sour cream with Greek yogurt for a slightly tangier flavor.

Green food coloring enhances the pistachio’s natural hue, but it’s optional.

To make pistachio paste at home, blend shelled pistachios with a little oil and sugar until smooth.

Make sure the mascarpone and heavy cream are well chilled before beating the frosting for best results.

FAQs

Can I use a different size cake pan?

An 8-inch round pan is recommended for this recipe to achieve the proper thickness and baking time. If using a larger or smaller pan, adjust the baking time accordingly and check for doneness with a toothpick.

Is pistachio paste easy to find?

Yes, pistachio paste is available at specialty grocery stores or online. If unavailable, you can make your own by blending shelled pistachios with a bit of vegetable oil and sugar until smooth.