Pistachio Cake with Mascarpone Cream + Macerated Strawberries
Although I originally developed this recipe for a gluten- and dairy-intolerant friend's birthday cake, I was so impressed by how it turned out and how much it reminded me of a macaron—without the usual hassle of making one, that now I bake it often for everyone, including myself, regardless of dietary restrictions. The cake alone is rich and rewarding, with a melting, flourless, pistachio-buttery base that gently sinks into creamy deliciousness as it cools. But to complement the cake, the sunken center of each slice is crowned with softly whipped, vanilla-speckled mascarpone—a dairy-rich addition I later introduced in the cake's development—and paired with macerated berries, wonderfully ripe at this time of year in California, bursting with sweetness and a hint of tartness.
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
If you have any leftovers, here are a few ways you can store this cake:
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.
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
Serving: 1sliceCalories: 639kcalCarbohydrates: 66gProtein: 13gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 151mgSodium: 143mgPotassium: 212mgFiber: 5gSugar: 56gVitamin A: 872IUVitamin C: 1mgCalcium: 126mgIron: 2mg
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