germaneasy

Pistachio cake

Name: Pistachio cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: german
Ingredients: 250 g Butter; 200 g Pistachio; 80 g Plain Flour; 1 tsp Baking Powder; 225 g Caster Sugar; 4 Egg; 1 tsp Vanilla Extract; 100 g Icing Sugar; 250 g Mascarpone; 200 ml Double Cream; 100 g Pistachio Paste; 400 g Raspberries; 1 Unwaxed Lime

A classic Polish dessert from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

952

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Polish Dessert in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/pistachio-cake

Ingredients

250 gButter
200 gPistachio
80 gPlain Flour
1 tspBaking Powder
225 gCaster Sugar
4Egg
1 tspVanilla Extract
100 gIcing Sugar
250 gMascarpone
200 mlDouble Cream
100 gPistachio Paste
400 gRaspberries
1Unwaxed Lime

Instructions

01
Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm springform cake tin. Tip 150g of the pistachios into a food processor and blitz until finely ground. Tip into a bowl and mix in the flour, baking powder and pinch of salt. Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins. Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added. Beat in the vanilla, then fold in the flour mixture gently. Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean. Set aside to cool completely on a wire rack in the tin.
02
Meanwhile, sift the icing sugar into a bowl, then tip in the mascarpone, double cream and pistachio paste. Beat until well combined, then set aside in the fridge for 20-30 mins to thicken to a spooning consistency.
03
Cut the cooled cake in half horizontally using a serrated knife, so you have two layers. Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream. Top with a generous handful of the raspberries so the cake is covered. Top with the other sponge half, then cover the top and sides of the cake with the remaining cream. Scatter over the last of the raspberries, the remaining pistachios and the lime zest to serve. Will keep chilled in an airtight container for two days.