Description
A moist two-layer pistachio, cardamom, and orange cake with light mascarpone frosting.
Ingredients
Scale
- 1 cup unsalted shelled pistachios (125 g)
- 2 cups all-purpose flour (240 g)
- 2 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp fine salt
- 3 large eggs, room temperature
- 1 1/4 cups granulated sugar (250 g)
- 3/4 cup neutral oil (180 ml)
- 3/4 cup full-fat Greek yogurt (180 g)
- 2 tbsp finely grated orange zest
- 1/4 cup fresh orange juice (60 ml)
- 1 tsp vanilla extract
- 12 oz cold mascarpone (340 g)
- 1 1/2 cups cold heavy cream (360 ml)
- 3/4 cup confectioners’ sugar (90 g)
- 1 tsp vanilla extract for frosting
- 1/3 cup chopped pistachios for garnish (40 g)
Instructions
- Heat the oven to 350°F (177°C). Grease and line two 8-inch round light-colored pans.
- Pulse the pistachios with 1/2 cup of the flour until finely ground. Whisk with the remaining flour, baking powder, cardamom, and salt.
- Beat the eggs and sugar until pale and slightly thick. Slowly stream in the oil, then mix in the yogurt, orange zest, orange juice, and vanilla.
- Fold in the dry mixture just until smooth. Divide evenly between the prepared pans.
- Bake for 24-30 minutes, until the centers spring back and a tester carries a few tender crumbs. Cool for 10 minutes, then turn out and cool completely.
- Beat the mascarpone, cream, confectioners’ sugar, and vanilla on low, then medium speed just until the frosting holds rounded peaks.
- Fill and frost the cooled layers. Chill for 30 minutes, then garnish with chopped pistachios and optional orange curls before serving.
Notes
Stop grinding the pistachios before they become paste. Keep the mascarpone and cream cold and stop beating as soon as the frosting is stable.