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    Home » Recipes

    Italian Pistachio Cake with White Chocolate and Cardamom

    Published: Apr 12, 2022 by Lara Yamagata ·

    Jump to Recipe - Print Recipe

    This light and airy Italian Pistachio Cake with white chocolate chips and cardamom is simple to make and loaded with pure pistachio flavor!

    As a big pistachio fan, I'm always looking for new ideas and ways to incorporate pistachios into new recipes! This Italian Pistachio Cake is a slight twist from the classic Italian recipe.

    Sliced Italian Pistachio Cake

    Loaded with pure ground pistachios, dotted with white chocolate chips, and slightly spiced with cardamom, this cake is light, airy, and bursting with flavor!

    This cake is simple to make and does not require any special techniques. Don't let the lack of buttercream or frosting fool you, you'll be surprised by this cake's simplicity and deliciousness!

    Jump to:
    • Ingredients and Substitutions
    • How to Make Italian Pistachio Cake
    • What to Serve with this Cake
    • Making Ahead and Storing
    • FAQs
    • Other Recipes with Pistachio
    • Italian Pistachio Cake with White Chocolate and Cardamom

    Ingredients and Substitutions

    Pistachios - The main ingredient for this cake, you will need a little over one cup of raw or roasted pistachios.

    These will be finely ground to make "pistachio flour", giving this cake it's pure pistachio flavour and vibrant yellowish-green colour.

    Alternatively, you can use store-bought pistachio flour.

    Flour - Use cake flour or all-purpose flour. As in other baking recipes, I recommend weighing flour using digital kitchen scales.

    Baking Powder - Leavening agent.

    Ground Cardamom - This spice pairs beautifully with pistachio. You'll need just half a teaspoon for a flavorful twist.

    Salt - to balance the sweetness.

    Butter - Use unsalted butter softened to room temperature.

    Sugar - For this cake, you will need granulated or caster sugar. You can adjust the amount of sugar to your liking.

    Eggs - For binding and texture. You will need 3 medium-sized eggs for this cake.

    Milk - Use semi-skimmed or whole dairy milk.

    White Chocolate Chips

    Icing Sugar - For dusting the cake before serving.

    Ingredients for Italian Pistachio Cake

    How to Make Italian Pistachio Cake

    Preparation

    Preheat the oven to 180°C (356F).

    Line an 8" (20cm) round springform cake tin with parchment paper.

    Make Pistachio Flour

    Place raw or roasted pistachios in a food processor and pulse until finely ground.

    The mixture should resemble flour, but be careful not to pulse too much or your pistachios will turn into butter!

    Set aside.

    Mix Dry Ingredients

    In a medium-sized bowl, sift and mix the remaining dry ingredients - flour, ground cardamom, baking powder, and salt. Set aside.

    Make the Batter

    In a large mixing bowl of a stand mixer fitted with the paddle attachment, place butter and sugar and mix on medium speed until pale and fluffy (1-2 minutes).

    Use a spatula to scrape any ingredients from the side of the bowl.

    Then, add the eggs, one by one, and mix well (1-2 minutes) after each addition. Add the milk and mix to incorporate.

    Add the dry ingredients, alternating with ground pistachios and mix until just combined - do not overmix at this point!

    Fold in the white chocolate chips using a spatula.

    Bake!

    Pour the batter into the prepared cake tin and bake for 40-50 minutes, or until a skewer inserted into the center of the cake comes out clean.

    The surface of the cake should be a nice golden brown.

    Let cake cool for 5 minutes in baking tin, then transfer to a wire rack to cool completely.

    Serve

    Dust the cake with icing sugar, slice, and serve.

    Dusting Italian Pistachio Cake with powdered sugar

    What to Serve with this Cake

    This Italian Pistachio Cake makes a great tea-time treat. Serve it with a cup of tea or coffee.

    In summer, you can serve this cake with a scoop of vanilla or white chocolate ice cream, or even a dollop of whipped cream.

    Making Ahead and Storing

    This cake can be made ahead and stored in an airtight container at room temperature for up to 4 days.

    Make sure that the cake has cooled down completely before storing.

    three servings of Italian Pistachio Cake with Cardamom and White Chocolate

    FAQs

    Can I use ready-made or store-bought pistachio flour?

    Yes, you can.
    However, I always like to make my own - the process is simple and you know you're using real ingredients without any additives, and it's probably cheaper too!

    Other Recipes with Pistachio

    Eggless Pistachio Tiramisu

    Pistachio Muffins with White Chocolate Glaze

    Pistachio Lemon Biscotti

    Italian Pistachio Cake with White Chocolate and Cardamom

    This light and airy Italian Pistachio Cake with white chocolate chips and cardamom is simple to make and loaded with pure pistachio flavor!
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    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Course Dessert
    Cuisine Italian
    Servings 10
    Calories 327 kcal

    Ingredients
      

    • 150 g pistachios raw or roasted, finely ground (approx 1¼cup)
    • 100 g flour cake or all-purpose (approx. 1 cup minus 1 tbsp.)
    • 1 tsp. baking powder
    • ½ tsp. ground cardamom
    • ¼ tsp. salt
    • 112 g unsalted butter softened (½ cup)
    • 200 g granulated sugar (1 cup)
    • 3 medium-sized eggs
    • 2 tbsp. milk semi-skimmed or whole
    • 40 g white chocolate chips (¼ cup)
    • 1 tbsp. icing sugar for dusting

    Instructions
     

    • Preheat the oven to 180°C (356F) and line an 8" (20cm) round springform cake tin with parchment paper.
    • Place pistachios in a food processor and pulse until finely ground. Set aside.
    • Sift and mix the dry ingredients (flour, baking powder, ground cardamom, salt) in a medium sized bowl and set aside.
    • Place butter and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (you can also use a handheld electric mixer). Mix on medium speed until pale and fluffy. Use a spatula to scrape any ingredients from the sides of the bowl.
    • Add eggs, one at a time, and mix well after each addition (1-2 minutes). Add the milk and mix to combine.
    • Add the dry ingredients, alternating with ground pistachios, in two additions and mix until just combined. Do not overmix. Fold in white chocolate chips (if using) using a spatula.
    • Pour batter into prepared cake tin and bake for 40-50 minutes, or until a skewer inserted into the center of the cake comes out clean and cake surface is golden brown.
    • Let cake cool for 5 minutes in baking tin, then transfer to a wire rack to cool completely. Dust with icing sugar, slice, and serve.

    Nutrition

    Calories: 327kcalCarbohydrates: 36gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 126mgPotassium: 204mgFiber: 2gSugar: 25gVitamin A: 418IUVitamin C: 1mgCalcium: 69mgIron: 1mg
    Keyword cake, cardamom, pistachio, white chocolate
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