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Pistachio Cake with Strawberries & Cream

A beautiful and impressive Pistachio Cake that's whipped up using a food processor in under 10 minutes! Yup, this thing of beauty is made with real pistachios and no artificial flavours or colouring. Topped with fresh whipped cream and juicy, ripe strawberries it's pretty hard to resist and perfect for any occasion!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 servings
Calories: 491 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 7 oz (14 tbsp) softened butter (200g)
  • 1 ½ cups self-raising flour (200g)
  • 1/2 cup buttermilk (130g)
  • 1 cup shelled pistachios (100g)
  • 1 ¼ cups golden caster sugar (200g)
  • 1 tsp baking soda (bicarb)
  • 3 large eggs (free range)
  • Zest of 1 lemon
  • ¼ tsp vanilla paste
Topping
  • 1 cup heavy cream or double cream (250ml)
  • 4-5 strawberries cut in half
  • 1-2 tbsp pistachios roughly chopped

Instructions

    Cup of Yum
  1. Pre-heat the oven to 180C (350F) and grease and line a 10x5 inch (24x12cm) loaf pan if not using non-stick.
  2. Put the pistachios in a food processor and blitz to fine crumbs. Be careful not to over blitz to the point the oils are released or they’ll turn into a paste.
  3. Add all the other ingredients to the blitzed pistachios and blitz until thoroughly combined.
  4. Transfer the batter to a loaf pan and bake for 35 minutes or until an inserted toothpick comes out clean
  5. Leave to cool for 10 minutes in the loaf pan then remove to a cooling rack to cool completely.
  6. Whip the heavy cream until thick but be careful not to over whip. Spread over the pistachio cake and top with strawberries and more roughly chopped pistachios.

Notes

  • I used a 10x5 inch (24x12cm) loaf pan but you could also use a slightly larger or smaller pan just bear in mind that a larger pan will give you a thinner cake and smaller pan will give you a thicker cake so cooking times may differ by a few minutes.
  • To check the cake is done insert a wooden toothpick into the centre and if it comes out clean it's done. If there is wet batter on the stick then it needs a little longer.
  • When blitzing the pistachios make sure you have a fine crumb but don't over blitz to the point that the oils start to release or the nuts will start to turn into a paste. If that happens then keep blitz until you have nut butter and start over.
  • Use a non-stick loaf pan for this recipe or lightly grease and line a regular pan with butter and parchment paper.
  • Let the cake cool for 10 minutes in the loaf pan then transfer to a cooling rack to cool completely before topping with cream or frosting.
  • Check out my easy hack for getting softened butter super fast (no microwave or grating).

Nutrition Information

Calories 491kcal (25%) Carbohydrates 44g (15%) Protein 8g (16%) Fat 33g (51%) Saturated Fat 17g (85%) Cholesterol 126mg (42%) Sodium 309mg (13%) Potassium 215mg (6%) Fiber 2g (8%) Sugar 27g (54%) Vitamin A 969IU (19%) Vitamin C 3mg (3%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 491

% Daily Value*

Calories 491kcal 25%
Carbohydrates 44g 15%
Protein 8g 16%
Fat 33g 51%
Saturated Fat 17g 85%
Cholesterol 126mg 42%
Sodium 309mg 13%
Potassium 215mg 5%
Fiber 2g 8%
Sugar 27g 54%
Vitamin A 969IU 19%
Vitamin C 3mg 3%
Calcium 57mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.