This pistachio cake with orange cream is a light sponge covered in Scyavuru Orange Cream and crushed pistachios. Melted butter and whipped egg whites keep the crumb soft, and the orange cream adds a bright, fruity contrast to the nuts.

Crush the pistachios by hand so they keep some texture. The cake keeps for about three days and can be made a day ahead. Looking for the classic version with pistachio cream? Try the Pistachio Cake from Bronte.

Difficulty: Easy
Course: Cake
Time: Prep 25 min · Bake 45 min
Made with: Scyavuru Orange Cream

Ingredients for pistachio cake with orange cream

Cake

  • 4 large eggs, separated
  • 200 g granulated sugar
  • 150 g unsalted butter, melted
  • 1 tsp vanilla extract
  • 90 g all-purpose flour, sifted
  • 2 tsp baking powder
  • 180 g unsalted pistachios, crushed

Topping

  • About 225 g Scyavuru Orange Cream (one 200 g jar plus a little more)
  • 60 g crushed pistachios

How to make pistachio cake with orange cream

  1. 1. Prepare Heat the oven to 175 °C (350 °F). Grease and flour a 23 cm springform tin.
  2. 2. Yolks Whisk the yolks with the sugar until thick enough to fall in ribbons. Mix in the melted butter and vanilla.
  3. 3. Dry ingredients Fold in the flour and baking powder, stopping as soon as no dry streaks remain, then add the crushed pistachios.
    Crushing pistachios in a bag with a rolling pin
  4. 4. Whites Beat the egg whites until stiff and fold them in, half at a time, until just combined.
    Folding pistachio cake batter in a blue bowl
  5. 5. Bake Bake for 45 minutes. Cool for about 10 minutes before releasing the sides.
  6. 6. Top When the cake is completely cold, spread the Orange Cream over the top and sides and press on the crushed pistachios.
    Spreading Scyavuru Orange Cream over the cooled cake

Tips

  • Crush the pistachios in a bag with a rolling pin rather than in a food processor, so they don’t turn into flour.
  • Keeps about 3 days at room temperature, and you can make it a day ahead.

Try it with…

You might also like