Pistachio pound cake with white chocolate ganache

Baking a delicious pistachio pound cake is easy to do. With this recipe, you can make this tasty green cake with pistachios and white chocolate ganache in no time!

Making pistachio cake

In my mind, the perfect pistachio cake is a beautiful, soft green color. In reality, the color is more subtle, but some pistachios are greener than others. It also helps to remove the skins from the pistachios by blanching them, but I found that to be too much of a hassle. So, I settled for a slightly less green cake that still tasted distinctly of those delicious pistachios.

Why this recipe works

• Subtle – the flavor of the pistachios in this cake is delicious and not too overpowering. It has a lovely nutty flavor.
• Delicious – in combination with the white chocolate ganache this is such a great recipe!

Recipe ingredients

• pistachio – before you start making your cake you will need to make the pistachio flour. Do this in a food processor but don’t grind too long as you’ll be left with pistachio paste instead. Also tasty but not for this recipe. You want ground pistachios not a pistachio paste.
• butter – use unsalted butter
• all purpose flour – you can also replace with self rising flour. Check the ratio below in the faq section.
• white chocolate – for making the ganache you will need white chocolate

As always make sure to double check the full ingredients and quantities needed in the recipe card.

Are you a fan of delicious cakes? Check the below recipes as well:

• Red velvet marble cake
• Apple loaf cake
• Banana bread bundt cake recipe

How to make the pistachio pound cake

Step 1 : Mixing

Start by mixing butter and sugar till you have a creamy mixture. This is easiest in the bowl of a stand mixer with the paddle attachment. But you can also use a large bowl with a hand mixer. Add the eggs one by one and the vanilla extract with the last egg.

Step 2: Add flour mixture

Next you add the dry ingredients; flour, baking powder and the pistachio flour. Add a bit of salt too. Mix until you have a smooth batter and stop mixing as soon as all the flour is incorporated. Don’t overmix.

Step 3: Add to the cake pan

Next pour batter into the prepared pan lined with parchment paper. I generally use both a cooking spray and parchment paper. Cooking spray mostly for making sure the paper sticks to the pan properly.

Smooth the top of the cake with a rubber spatula and place in the preheated oven until golden brown. This should take around 55 minutes. Use a cake tester to make sure the cake is cooked. Let it cool on a wire rack.

Step 4: Chocolate ganache

Once the cake is cooked and cooled down it is time to make the chocolate ganache. For this, you break the chocolate into smaller pieces and add this to a small mixing bowl.

Now heat the heavy cream in a small saucepan over medium heat. As soon as the cream starts to bubble add to the chocolate. Stir with a spatula until all chocolate has fully melted.

Let the ganache cool down to room temperature before pouring over the cake. Chop the remaining pistachio’s and sprinkle over the cake.

Storing Pistachio Cake:

The cake itself keeps well, but once the white chocolate ganache is added, the ganache’s storage instructions apply.

How long does pistachio cake keep?

The cake can be stored outside the refrigerator for up to five days. With the ganache on top, however, the cake must be stored in the refrigerator. Wrap the cake well and store it in an airtight container. This is especially important in the refrigerator, as the cake will otherwise dry out.

Can you freeze pistachio cake?

It can be stored in the freezer for up to three months if placed in an airtight container.