PISTACHIO SPREAD CAKE RECIPE

Ciao everybody, after so much interest and email requests from you, I have finally found the time to write to you my famous pistachio spread cake recipe.

The cake is a pistachio and raspberry layer cake, perfect for a birthday surprise or just with a nice cup of tea or coffee in the afternoon.

Remember the key to this pistachio spread cake recipe is the amazing pistachio spread which you can purchase from this site .     Pistachio spread

 

So here is what you will need:

 

Ingredients for the sponge:                                               Ingredients for the filling and decorating:

2x 24cm cake tin                                                                    250g of ricotta

240g of plain flour                                                                100g caster sugar

280g caster sugar                                                                100g pistachio nuts kernels

3 tsp baking powder                                                            A tub of raspberries (Approx 150g)

Pinch of salt                                                                            1 Jar of pistachio spread.

80g unsalted butter room temp

240ml whole milk

2 eggs

2 tsp vanilla essence

 

 

FOR THE SPONGE:

Pre-heat the oven to 170c, line 2 tins of 24cm with parchment paper.

In a bowl put the flour, sugar baking powder, salt and butter and whisk, until you get a sandy consistency, and everything is well combined

Gradually pour half the milk in the mixture until it is incorporated.

In a separate bowl, whisk the egg, vanilla and remaining milk and pour in the flour mixture.

Continue whisking until the mixture is fully combined , but don’t overmix!!.

When the mixture looks nice and smooth, divide the mixture evenly into the 2 tins and bake for 30 to 40 mins or until light and golden and a skewer inserted comes out clean.

Once out leave to cool in the tin for 5mins, before turning it out on a wire rack to cool completely.

 

FOR THE FILLING AND DECORATING:

While your sponges are cooling, crush the pistachio nuts in a blender, if you don’t have one like me, use a mezzaluna.   pistachio cake (2)

In a bowl, mix the ricotta and sugar gently with a spatula, don’t over mix as it could get soft, and place in the fridge for 30mins.

Pistachio cake

Now this is the best part, it’s time to assemble the cake. Grab the first layer of sponge and spread some pistachio spread to cover the top, put a dollop of ricotta and spread, sprinkle a handful of pistachio’s. Place the second layer of sponge on top and spread only the pistachio spread and ricotta!! Making sure the ricotta covers the top and sides of the cake.

Cover the sides of the cake with the crushed pistachios, with the raspberries cover the top of the cake.

 

 

  • Note: I used half a jar of pistachio spread for this recipe , but you can add more or less if you want.

pistachio cake (4)                               pistachio cake (5)

I hope you enjoy this recipe, as much as I have enjoyed eating it , please let me know how you get on and would love to see you photos of the cake on our facebook page ……

Buon appetito.

La Triestina xx