A pistachio white chocolate cake is a delightful dessert that combines the nutty flavor of pistachios with the creamy sweetness of white chocolate. It's a perfect treat for any occasion!
- 200g Pistachios
- 250g Unsalted Butter, softened
- 200g Light Brown Sugar
- 1 tsp Ground Cardamom
- 1 tsp Vanilla Extract
- 1 small Lime, Zest only
- 4 Eggs
- 240g Plain Flour
- 2 1/4 tsp Baking Powder
- Pinch Salt
- 100g White Chocolate, chopped
- For the Cream Cheese Frosting
- 100g Icing Sugar
- 100g Mascarpone
- 100g Cream Cheese
- 1 small Lime, juice only
Preheat your oven to 180C/350 F.
Grease and line a 20cm Cake tin.
Pulse the Pistachios in a blender to make a coarse crumb. Don’t over blend or it will become Pistachio Butter!
In a medium bowl, beat the Butter and Sugar till pale and fluffy.
Add the Flour, Baking Powder and Salt and fold in gently.
Stir in the Chocolate Chips.
Add the batter to the prepared cake tins and smooth the tops.
Bake in the preheated oven for 45 - 55 minutes or until a toothpick inserted into the centre comes out clean.
Remove the cakes from the oven and let them cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely.
Beat together the Icing Sugar, Mascarpone, Cream Cheese and Lime Juice till combined.
Once the Cake has cooled, spread the frosting on top and garnish with Pistachios.
Use other Citrus Fruit instead of Lime such as Lemon, Grapefruit or Orange.
Serve warm with your favourite hot drink.
Store leftovers in an airtight container in the fridge for up to 4 days.