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Homemade Italian Almond Pistachio Cake w/ Cream Cheese Frosting photo
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Italian Almond Pistachio Cake w/ Cream Cheese Frosting

This Italian Almond Pistachio Cake w/ Cream Cheese Frosting is a moist, nutty delight with a creamy, tangy finish. Perfect for any celebration or sweet craving!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Italian
Keyword: Cake, Cream Cheese Frosting, Easy, Nutty
Servings: 8 servings

Ingredients

For the Cake:

  • 200 g butter 82% fat
  • 175 g sugar
  • 1 zest lemon zest of one
  • 4 small eggs
  • 80 g ground roasted pistachios
  • 80 g ground raw almonds
  • 80 g flour
  • 1 tsp baking soda
  • 1 tsp vanilla essence

For the Cream Cheese Frosting:

  • 50 g butter
  • 250 g cream cheese
  • 70 g powdered sugar

Instructions

Cake Preparation

  • Preheat your oven to 175°C (350°F) to ensure even baking.
  • Line a 9-inch round baking pan with parchment paper and grease the sides with butter for easy removal.
  • In a large bowl, whisk together ground pistachios, ground almonds, flour, and baking soda until well blended.
  • In another bowl, beat 200g butter and 175g sugar until light and fluffy to incorporate air into the batter.
  • Add eggs one at a time, mixing well after each addition, then stir in lemon zest and vanilla essence until combined.
  • Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid a dense cake.
  • Pour batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes until a toothpick comes out clean.
  • Remove the cake from oven and cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Cream Cheese Frosting

  • Beat 50g butter and 250g cream cheese together until smooth and creamy. Gradually add powdered sugar and mix well.
  • Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides with a spatula.

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Baking pan (9-inch round preferred)
  • Parchment Paper
  • Spatula
  • Cooling Rack

Notes

  • Do not overmix the batter to keep the cake light and fluffy.
  • Allow the cake to cool completely before frosting to prevent melting.
  • Use room temperature eggs for better batter consistency.
  • Store leftovers in an airtight container in the fridge for up to one week or freeze for up to three months.
  • Try adding cinnamon, orange zest, or seasonal fruits for a flavor boost.