Pistachio Cake with Strawberries & Cream

5 from 5 votes

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 Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Modern Italian

Servings: servings

Calories: 491kcal

Author: Emily Wyper

Ingredients

7 oz (14 tbsp) softened butter (200g)
1 ½ cups self-raising flour (200g)
½ cup buttermilk (130g)
1 cup shelled pistachios (100g)
1 ¼ cups golden caster sugar (200g)
1 teaspoon baking soda (bicarb)
3 large eggs (free range)
Zest of 1 lemon
¼ teaspoon vanilla paste

Topping

1 cup heavy cream or double cream (250ml)
4-5 strawberries cut in half
1-2 tablespoon pistachios roughly chopped

Instructions

Pre-heat the oven to 180C (350F) and grease and line a 10x5 inch (24x12cm) loaf pan if not using non-stick.
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.
Add all the other ingredients to the blitzed pistachios and blitz until thoroughly combined.
Transfer the batter to a loaf pan and bake for 35 minutes or until an inserted toothpick comes out clean
Leave to cool for 10 minutes in the loaf pan then remove to a cooling rack to cool completely.
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).

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