Pistachio Marble Cake
Pistachio Marble Cake
Ingredients
For the Pistachio Marble Cake
- 100 g heavy whipping cream
- 100 g sweetened pistachio spread, with about 50% pistachios
- 150 g butter, softened
- 140 g light brown sugar, or regular sugar
- 60 g muscovado, or dark brown sugar
- 180 g eggs, about 3 medium eggs
- 280 g flour, sifted
- 10 g baking powder
- 160 g heavy whipping cream
For the Pistachio Chocolate Glaçage
- 150 g white chocolate, chopped
- 20 g canola oil, or sunflower oil
- 45 g natural pistachio paste, without food coloring and without sugar
Instructions
- 1
Preheat oven to 180°C (350°F). Generously butter a 20cm bundt pan or 30cm loaf pan and dust with flour. Prepare two piping bags.
⏱️ 5 min•🌡️ 180
- 2
In a small saucepan over low heat, bring the first 100g of heavy whipping cream to a boil. Remove from heat, add the sweetened pistachio spread, and mix well until smooth. Set aside to cool completely.
⏱️ 10 min
- 3
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter with the light brown sugar and muscovado sugar until light and fluffy.
⏱️ 5 min
- 4
Gradually add the eggs to the butter mixture, one at a time, mixing well after each addition until fully incorporated.
⏱️ 5 min
- 5
In a separate bowl, whisk together the sifted flour and baking powder. Alternately add the flour mixture and the remaining 160g heavy whipping cream to the butter mixture, beginning and ending with the flour. Mix only until the flour is just incorporated. Avoid overmixing to prevent the cake from becoming too dense.
⏱️ 5 min
- 6
Transfer about 5-6 tablespoons of the light cake batter to the cooled pistachio mixture and mix gently to create a uniform pistachio batter.
⏱️ 2 min
- 7
Fill one piping bag with the light cake batter and the other with the pistachio batter. Alternate piping dollops of each batter into the prepared cake pan. Use a skewer or knife to gently swirl the batters together to create a marble effect. Do not overmix the swirls.
⏱️ 5 min
- 8
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The exact baking time will depend on your oven and pan type. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 45 min
- 9
While the cake cools, prepare the Pistachio Chocolate Glaçage (if using). In a heatproof bowl, combine the chopped white chocolate, canola oil, and natural pistachio paste. Melt gently over a double boiler or in the microwave in 30-second intervals, stirring until smooth and fully combined.
⏱️ 5 min
- 10
Once the cake is completely cool, pour the warm glaçage over the top, allowing it to drip down the sides. Let the glaçage set before serving.
⏱️ 5 min
Kitchen Tools
Pistachio Marble Cake
For the Pistachio Marble Cake
- 100 g heavy whipping cream
- 100 g sweetened pistachio spread, with about 50% pistachios
- 150 g butter, softened
- 140 g light brown sugar, or regular sugar
- 60 g muscovado, or dark brown sugar
- 180 g eggs, about 3 medium eggs
- 280 g flour, sifted
- 10 g baking powder
- 160 g heavy whipping cream
For the Pistachio Chocolate Glaçage
- 150 g white chocolate, chopped
- 20 g canola oil, or sunflower oil
- 45 g natural pistachio paste, without food coloring and without sugar
Instructions
- 1
Preheat oven to 180°C (350°F). Generously butter a 20cm bundt pan or 30cm loaf pan and dust with flour. Prepare two piping bags.
⏱️ 5 min•🌡️ 180 - 2
In a small saucepan over low heat, bring the first 100g of heavy whipping cream to a boil. Remove from heat, add the sweetened pistachio spread, and mix well until smooth. Set aside to cool completely.
⏱️ 10 min - 3
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter with the light brown sugar and muscovado sugar until light and fluffy.
⏱️ 5 min - 4
Gradually add the eggs to the butter mixture, one at a time, mixing well after each addition until fully incorporated.
⏱️ 5 min - 5
In a separate bowl, whisk together the sifted flour and baking powder. Alternately add the flour mixture and the remaining 160g heavy whipping cream to the butter mixture, beginning and ending with the flour. Mix only until the flour is just incorporated. Avoid overmixing to prevent the cake from becoming too dense.
⏱️ 5 min - 6
Transfer about 5-6 tablespoons of the light cake batter to the cooled pistachio mixture and mix gently to create a uniform pistachio batter.
⏱️ 2 min - 7
Fill one piping bag with the light cake batter and the other with the pistachio batter. Alternate piping dollops of each batter into the prepared cake pan. Use a skewer or knife to gently swirl the batters together to create a marble effect. Do not overmix the swirls.
⏱️ 5 min - 8
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The exact baking time will depend on your oven and pan type. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 45 min - 9
While the cake cools, prepare the Pistachio Chocolate Glaçage (if using). In a heatproof bowl, combine the chopped white chocolate, canola oil, and natural pistachio paste. Melt gently over a double boiler or in the microwave in 30-second intervals, stirring until smooth and fully combined.
⏱️ 5 min - 10
Once the cake is completely cool, pour the warm glaçage over the top, allowing it to drip down the sides. Let the glaçage set before serving.
⏱️ 5 min