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Pistachio Cake with Mascarpone Cream + Macerated Strawberries
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This pistachio cake from our friend Jaìne Mackievicz is rich and rewarding, with a melting, flourless, pistachio-buttery base that gently sinks into creamy deliciousness as it cools. But wait, to complement the cake, crown the center of each slice with softly whipped, vanilla-speckled mascarpone and pair with macerated berries that are bursting with sweetness and just a hint of tartness.
Jaìne describes her inspiration for this pistachio cake
What’s that flavor that instantly transports you to your childhood? While you think about yours, I’ll start with mine—two, in fact. First, salted pistachios. Second, juicy, lusciously ripe strawberries, – or rather, the lack thereof.
In the Amazonian region where I grew up, strawberries were nonexistent. Though I might sound like a broken record recounting my upbringing in the Amazon (which, frankly, even fascinates me), I repeat it to allow you not to take for granted the wonder of strawberries, my dear reader. The flavor of this simple fruit, to this very cook, was for a long time, a fantasy.
Meet her “nutty” Uncle Valdecir
As for pistachios, I had the fortune to be introduced to them early on.
My uncle Valdecir sells imported nuts, including those from California, in Brazil. I grew up very close to him, as he is also my godfather. He’d take me to his company’s food events, where I was presented with a universe of new ingredients, flavors, and aromas. Every time I had an opportunity to join him on one of those trips, I wouldn’t be able to sleep for a whole week due to the excitement. My kind of Disney.
Pistachio and strawberry – a match that made heaven
On one of these trips, a pathway in my young and already food-passionate mind was irrevocably changed when I tasted a pistachio macaron for the first time. A perfectly round, flawlessly light green meringue creation with a glossy exterior and a creamy, soft interior. Its delicate outer shell broke with a gentle crackling when bitten, blending with bits of nuts dancing in the buttercream filling. It was both sweet and salty—an entirely new experience for my child’s palate. In hindsight, it might not have been the greatest macaron, but at that moment, it was the most amazing thing!
Right after, the lady from the café, watching with a smile as I reveled in my little treat, kindly offered me the reddest, juiciest, sweetest (and may I add unforgettable?) strawberry my eyes had ever seen. I tasted it and was certain nothing in the whole wide world could be better than that combination. Forget cookies and cream—pistachios and strawberries were the match I needed. This flavor combination was the inspiration for my pistachio cake!
New country, new produce, new flavors
When I moved to the U.S. in 2016 and could eat strawberries whenever I pleased, their quality varied greatly. Those on the East Coast, where I lived for about five years, paled in comparison to the marvels of the ones grown in California, the state I now get to call home – and that grows 88% of the nation’s production.
Please don’t misunderstand—I have no criticism for the delightful summer strawberries grown in Massachusetts (and I had the time of my life when I went strawberry picking for the very first time), but they simply can’t compare to those from California (sorry, rest of the world!).
Here, strawberries can be part of my table all year long. In winter, the shipments come from southern California, mainly from Oxnard, Orange County, and San Diego, where I live. As the weather warms up, production moves north.
What to do with an abundance of strawberries? A pistachio cake topped with them, of course!
And you know what my favorite thing to do with these strawberries is? Put them on a cake.
This particular pistachio cake is perfect for a summer day. It offers the casual delight of assembling it as you serve. Slice it for guests then customize with dollops of cream and spoonfuls of macerated berries. It handles warm weather with such elegance. But regardless of the season, much like California strawberries, it’s fantastic all year long.
I’m also fascinated by this recipe because the batter is made entirely of nut flours, capturing the essence of a macaron without the complexity of making one. Even having worked as a pastry chef in professional kitchens before, I’ve always found macarons to be quite fickle to work with.
It’s true that this might not be the easiest cake to prepare. I must confess, as one does have to work with adding considerable volume to egg whites, which can be quite challenging for a novice home baker, for instance. But it’s almost a foolproof recipe and consistently yields excellent results (something I can’t really say about my homemade batches of macarons).
On to the flavors—the buttery smoothness, slightly grassy notes, and natural saltiness I get from the sun-drenched California-grown pistachios are unlike any other pistachios I’ve ever tasted. So, I use the whole-shelled pistachios here and blitz them into a powder, which I believe enhances their flavors. Using fresh nut flour makes a difference in this cake and in almost any cake that requires it—give it a try.
The vanilla-speckled mascarpone is just here to lace everything together.
Savoring a slice of Pistachio Cake (and her adopted California homeland)
As I eat a slice of this pistachio cake and ponder my ever-growing love for California and its produce, I reflect on my roots in the Amazon, one of the world’s richest regions. It doesn’t even bother me that I didn’t have strawberries; now, I get to call another fantastically unique and rich place home: California. With this kind of luck, how could I have become anything but a cook?
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Pistachio Cake with Mascarpone Cream + Macerated Strawberries
Equipment
- 9" round pan
- food processor
- Stand mixer
Ingredients
For the cake
- 1 TBSP butter or oil for greasing the pan
- 1 cup shelled pistachios or pistachio flour 130 g
- 1 cup almond flour 110 g
- ¼ tsp salt
- 5 eggs
- 1 cup granulated sugar 200 g
- Zest of 1 orange
- 2 tsp vanilla extract
For the macerated strawberries
- 2 cups sliced strawberries approximately 300 g
- ¼ to ½ cup granulated sugar 50 to 100 g
- Juice of ½ an orange
For the cream
- 08 ounce Mascarpone cheese 225g
- ½ cup heavy whipping cream 120 ml
- ½ powdered sugar 60 g
- 1 TBSP vanilla paste 15g
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the center. Butter a 9-inch (23 x 5 cm) round pan and line it with parchment paper, covering the bottom and sides with a bit of overhang. Use any leftover butter on top of the parchment paper as well.
- If using shelled pistachios, blitz them in a food processor until you have fine crumbs. Be careful not to process them too much, or they will become a paste. The pistachio flour will not be as fine as the almond meal and that's ok. In a medium bowl, combine the blitzed pistachios or pistachio flour (whichever you are using), almond flour, and salt with a whisk and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla extract on medium to high speed for about 5 minutes until the mixture is aerated, light, and pale in color. You can also do this by hand, but it will take about three times the effort and time.
- Now, using a spatula, fold in the orange zest and the flour mixture just until incorporated, being careful not to overmix.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely in the pan.
- While the cake cools, add the strawberries (sliced however you like) to a medium bowl with granulated sugar and orange juice. Mix with a spoon, allowing them to release their sweet juices into a syrup.
- To make the cream, in a medium bowl, mix the mascarpone cheese with the heavy cream, both as cold as possible. Then, add the powdered sugar and the vanilla paste. Whisk by hand until the mixture lightens and reaches soft peaks, about 2 minutes. Finish by folding a couple more times with a spatula. Whipping the cream by hand provides better control over consistency and, of course, minimizes dishwashing.
- Using the parchment paper, transfer the cake from the pan to a serving plate or wooden board. Carefully peel away the paper to reveal the sides, dust the surface generously with powdered sugar, and serve sliced alongside generous dollops of cream and macerated strawberries.
Notes
Room Temperature: If the cake will be consumed within a day or two, you can store it at room temperature. Cover it loosely with plastic wrap or place it under a cake dome to keep it fresh.
Fridge: If you already added the toppings, refrigerate the cake. Place it in an airtight container or cover it well with plastic wrap to prevent it from drying out.
Freezing: If you need to store the cake for a longer period, you can freeze it. Ensure it’s completely cooled before wrapping it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving. For best taste and texture, ALWAYS bring refrigerated or frozen cake slices to room temperature before serving.
Nutrition
Try some of Jaíne’s other fabulous California-inspired recipes
Cucumber Salad with Raisins and Yogurt
Jaíne Mackievicz’s Cucumber Salad with Raisins and Yogurt is the perfect summer side, sandwich filling, or dip! You’ll love this refreshing recipe.
Pilaf Recipe with Dried Fruit and Nuts
This traditional pilaf recipe, Arroz de Festa, is a staple at Brazilian festivals and celebrations. It’s perfect for soaking up stews and sauces. You could also serve it alongside roasted meats or as a vegetarian main dish.
Meet Jaíne Mackievicz
Jaíne Mackievicz is a talented Brazilian chef known for her impressive skills and creative culinary creations. She gained widespread recognition as a contestant on Food Network’s “The Julia Child Challenge”. This cooking competition show celebrates the legacy of the iconic chef Julia Child. Jaíne’s passion for cooking and her ability to infuse Brazilian flavors into her dishes have earned her a devoted following. She continues to inspire food enthusiasts with her innovative recipes and engaging personality. Be sure to subscribe to her Substack!