Mary Berry Pistachio Cake Recipe

This Mary Berry Pistachio Cake Recipe is a nutty and elegant recipe, which features real ground pistachios and a tangy cream cheese frosting. It’s a show-stopping celebration cake, ready in about 3 hours (including cooling and assembly time).

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Mary Berry Pistachio Cake Recipe Ingredients

For the Cake:

• 2 cups (260g) unsalted pistachios (shelled)
• 2 1/3 cups (275g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 3/4 cups (350g) granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 1 cup (240ml) whole milk, at room temperature
• Optional: 1 tiny drop green food coloring

For the Cream Cheese Frosting:

• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (113g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt, to taste

How To Make Mary Berry Pistachio Cake Recipe

1. Prep the oven and nuts: Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Pulse the shelled pistachios in a food processor until ground into very fine crumbs. Be careful not to over-process, or you will make pistachio butter.
2. Mix dry ingredients: Pour 1 1/2 cups (180g) of the pistachio crumbs into a large bowl. (Reserve the remaining crumbs for decoration). Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: Using a mixer, beat the softened butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the bowl.
4. Add wet ingredients: Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the bowl again.
5. Make the batter: Reduce the mixer to low speed. Add the dry ingredients. With the mixer running, slowly pour in the milk (and green food coloring, if using). Mix just until combined. Whisk by hand briefly to ensure no lumps remain at the bottom. The batter will be slightly thick.
6. Bake: Divide the batter evenly among the three prepared pans. Bake for 21–23 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans set on a wire rack.
7. Make the frosting: In a large bowl, beat the cream cheese and butter together on medium-high speed until smooth. Add the confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.
8. Assemble: Level the tops of the cooled cakes with a serrated knife. Place the first layer on a cake stand. Cover with frosting. Top with the second layer and more frosting. Add the third layer. Spread the remaining frosting all over the top and sides. Decorate with the reserved pistachio crumbs. Refrigerate for 30 minutes before slicing to set the structure.

Recipe Tips

• Cake Flour is Key: Using cake flour instead of all-purpose flour creates a lighter, tighter crumb that supports the weight of the nuts without becoming dense.
• Room Temperature Ingredients: Ensure the butter, sour cream, milk, and egg whites are all at room temperature. This creates a seamless emulsion, resulting in a fluffy cake that rises evenly.
• Don’t Over-Process Nuts: When grinding the pistachios, use short pulses. If you run the machine continuously, the oils will release, and you will end up with a wet paste instead of fluffy crumbs.
• Egg Whites Only: Using only egg whites (rather than whole eggs) keeps the cake pale, allowing the natural green of the pistachio to show through, and keeps the texture airy.

What To Serve With Mary Berry Pistachio Cake

This rich, nutty cake pairs well with tart fruits and warm beverages.

• Fresh Raspberries: The tartness cuts through the sweet frosting.
• Rose Tea: Floral notes complement the pistachio beautifully.
• Espresso: A strong coffee balances the sugar.
• White Chocolate Shavings: For extra decoration.

How To Store Mary Berry Pistachio Cake Recipe

• Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. It will keep tightly covered for up to 5 days.
• Serve: Remove the cake from the fridge about 20-30 minutes before serving to allow the frosting and butter in the cake to soften for the best flavor.
• Freeze: You can freeze the baked cake layers (unfrosted) for up to 3 months. Wrap them tightly in plastic wrap and foil. Thaw in the fridge before assembling.

Mary Berry Pistachio Cake Recipe Nutrition Facts

• Calories: 620
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 350mg
• Total Carbohydrates: 78g
• Dietary Fiber: 2g
• Sugar: 55g
• Protein: 8g

Nutrition information is estimated per slice based on 12 servings.

FAQs

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