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Pistachio Syrup Cake with Mascarpone Cream

By MiNDFOOD

Pistachio Syrup Cake with Mascarpone Cream
Whether you are hosting an elegant dinner party, planning a special afternoon tea, or simply seeking a sophisticated weekend baking project to share with loved ones, this striking Pistachio Syrup Cake with Mascarpone Cream is the perfect balance of richness and zest.

Elevate your baking repertoire with our exquisite Pistachio Syrup Cake with Mascarpone Cream. There is something undeniably special about the vibrant green hue and delicate, earthy sweetness of pistachios, and this recipe celebrates the beloved nut in all its glory.

Pistachio Syrup Cake with Mascarpone Cream Recipe

Makes 8-10 serves

Ingredients

  • 1¼ cups raw pistachios
  • 6 eggs, separated
  • 1 cup caster sugar
  • 2 tsp finely grated lemon zest
  • ¼ cup lemon juice
  • 1 cup flour
  • 1½ tsp baking powder
  • 125g fresh raspberries
  • ¼ cup pistachios, roughly chopped
  • White chocolate, shaved (optional)
  • 2 tbsp small mint sprigs
  • ½ cup honey (for the syrup)
  • ½ cup lemon juice (for the syrup)
  • 250g mascarpone
  • 300ml cream
  • 1 tbsp honey (for the mascarpone cream)

Method

  1. Preheat the oven to 170°C (150°C fan forced). Lightly grease a 22cm round cake tin and line the base with baking paper.
  2. Place 1¼ cups pistachios in the bowl of a food processor and process until fine but with some chunkier pieces. Set aside.
  3. Place the egg yolks, caster sugar and lemon zest in the bowl of a stand mixer fitted with a whisk attachment. Whisk at high speed for 3 to 4 minutes or until the mixture is thick and creamy.
  4. Gently whisk in the lemon juice. Fold in the ground pistachios. Sift the flour and baking powder together and fold gently into the mixture.
  5. Place the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Whisk at high speed for 2 to 3 minutes or until soft peaks form. Fold the egg whites gently into the pistachio mixture, one-third at a time, until the egg whites are fully incorporated.
  6. Pour the batter into the prepared tin and bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
  7. To make the lemon honey syrup, combine the honey and lemon juice in a small saucepan. Stir over medium heat until the honey dissolves.
  8. Use a skewer to poke holes all over the cake. Spoon over half of the syrup.
  9. Stand the cake for 15 minutes then turn out on a wire rack to cool completely.
  10. To make the mascarpone cream, place the mascarpone in a medium bowl. Whisk with an electric beater on medium speed for 1 minute.
  11. Add the cream and honey and continue to whisk until soft peaks form.
  12. Spread mascarpone cream onto the cake. Top with raspberries and pistachios. Sprinkle with shaved white chocolate if desired.
  13. Drizzle with some of the syrup and garnish with mint sprigs. Serve cake with remaining lemon honey syrup.

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