This Pistachio Cake with White Chocolate Ganache is a delightful blend of nutty pistachios and silky smooth white chocolate. The cake is light and fluffy, enriched with Greek yogurt for a subtle tang and texture, while the chopped pistachios add a delightful crunch. The real star, however, is the creamy white chocolate ganache that drapes over the cake, creating a rich and decadent finish. Topped with a swirl of pistachio paste, fresh raspberries, and a sprinkle of freeze-dried raspberries, this cake is as visually stunning as it is delicious. Perfect for any occasion, this cake brings elegance and flavor together in every bite!
Why You’ll Love This Recipe:
This recipe offers the perfect balance between sweet, creamy, and nutty. The pistachio flavor in the cake is complemented by the lightness of the sponge, while the white chocolate ganache adds a layer of richness without overpowering the other flavors. The fresh raspberries add a burst of tartness that perfectly contrasts the sweetness of the cake. It’s an easy-to-follow recipe with a stunning presentation, making it a fantastic choice for special occasions, celebrations, or just a sweet indulgence for yourself.
Perfect Occasion:
This Pistachio Cake is perfect for birthdays, anniversaries, or holiday gatherings where you want to impress your guests with both flavor and presentation. It’s also a wonderful choice for a summer afternoon tea, thanks to its lightness and fresh fruit garnish. The vibrant colors and textures make it a beautiful centerpiece for any dessert table, and the combination of flavors will leave everyone asking for seconds.
Decoration Tips:
To elevate the look of this cake, swirl pistachio paste into the ganache for a marble effect, using a toothpick to create artistic patterns. For a sophisticated finish, sprinkle chopped pistachios and freeze-dried raspberries over the top. You can also garnish with fresh raspberries and a dusting of powdered sugar to give the cake a touch of elegance. If you want to add an extra layer of flavor, consider grating a little white chocolate on top or drizzling with raspberry sauce for a pop of color and taste.
Ingredients for the Cake:
- 4 Eggs
- 160g White Caster Sugar
- 16g Vanilla Sugar (or 1 teaspoon vanilla extract)
- 120g Pistachios, finely chopped (but not too fine for texture)
- 100ml Sunflower Oil
- 60g Unsalted Butter
- 160g Greek Yogurt
- 150g All-Purpose Flour
- 45g Cornstarch
- 16g Baking Powder
For the White Chocolate Ganache:
- 200ml Heavy Cream (unwhipped)
- 300g White Chocolate, chopped
For Garnishing:
- 20g Pistachio Paste
- Chopped Pistachios
- Fresh Raspberries
- Freeze-Dried Raspberries
Method:
- Prepare the Cake Batter: Melt the butter over low heat in a small saucepan and set it aside to cool. Using a food processor or blender, grind the pistachios until they are finely chopped but still slightly grainy for texture. Be careful not to over-process into a paste.
- Whip the Eggs and Sugar: In a large bowl, beat the eggs, white caster sugar, and vanilla sugar until light, fluffy, and pale in color. This step is crucial for a light, airy cake. Then, fold in the ground pistachios, sunflower oil, melted butter, and Greek yogurt until well combined.
- Incorporate the Dry Ingredients: Sift the flour, cornstarch, and baking powder into the wet mixture. Gently fold the dry ingredients into the batter, taking care not to overmix to maintain the cake’s light texture.
- Bake the Cake: Preheat the oven to 175°C (350°F). Line a rectangular baking pan (38×26 cm) with parchment paper and grease it lightly. Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, checking for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. Let the cake cool completely.
- Make the White Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until just below boiling point. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth and creamy. Allow the ganache to cool slightly before pouring over the cake.
- Assemble and Decorate: Once the cake has cooled, evenly pour the white chocolate ganache over the top. Place small dots of pistachio paste on the ganache and use a toothpick to swirl it into a decorative marble pattern. Let the ganache set.
- Final Touches: Before serving, garnish with chopped pistachios, fresh raspberries, and a sprinkle of freeze-dried raspberries for extra color and texture. Slice into portions and serve.
Enjoy!
