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Coffee Pistachio Cake Recipe

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A rich and moist coffee pistachio cake featuring a delicate blend of warm spices, instant coffee, and crunchy pistachios. This delightful cake is layered with a creamy pistachio buttercream, topped with a luscious coffee glaze and toasted pistachios for an elegant finish. Perfect for coffee lovers seeking a nutty, flavorful dessert that combines comforting flavors with a soft, fluffy texture.

Ingredients

Cake

  • 150 mls unsweetened oat milk
  • 1 tsp lemon juice
  • 90 g caster sugar
  • 90 g light muscovado sugar
  • 80 g margarine
  • 180 g plain flour
  • Generous pinch of cinnamon
  • Pinch of nutmeg
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2.5 tbsp instant coffee dissolved in 1 tbsp hot water

Buttercream

  • 75 g vegetable shortening (room temperature)
  • 75 g margarine (room temperature)
  • 215 g icing sugar
  • 100 g pistachios (blended finely)
  • 1 tsp vanilla extract
  • 1.5 tbsp oat milk
  • 1/4 tsp salt

Coffee Glaze

  • 1/2 tbsp instant coffee
  • 1/2 tbsp water
  • 75 g caster sugar
  • 10 g margarine
  • 1 tbsp oat milk

Decoration

  • 50 g chopped toasted pistachios

Instructions

  1. Prepare Pans and Oven: Lightly grease and line two 18.5 cm (7.25 inch) sandwich tins with baking parchment. Preheat the oven to 180°C (160°C fan) or gas mark 4.
  2. Make Buttermilk: Whisk the lemon juice into the unsweetened oat milk and allow it to curdle slightly, creating a buttermilk substitute. Set aside.
  3. Cream Margarine and Sugars: Sift caster sugar to remove any clumps. Using an electric whisk on high speed, cream the margarine and sugars together until the mixture becomes light, pale, and fluffy, about 3 minutes.
  4. Combine Batter: Mix in the buttermilk into the creamed margarine and sugar. Gently fold in the sifted plain flour, cinnamon, nutmeg, baking powder, and baking soda. Finally, fold in the dissolved instant coffee mixture until well combined.
  5. Bake the Cakes: Divide the batter evenly between the two prepared tins and place them on the middle shelf of the oven. Bake for 25 minutes or until a skewer inserted in the center comes out clean.
  6. Cool the Sponges: Remove cakes from oven and let them cool in the tins for 5 minutes. Then carefully turn out onto wire racks and allow them to cool completely.
  7. Prepare Coffee Glaze: In a saucepan, combine coffee, water, and caster sugar. Bring to a boil and stir continuously for 2 minutes while vigorously bubbling. Remove from heat, then stir in margarine and oat milk until smooth. Transfer to a heat-proof bowl and let it cool.
  8. Make Pistachio Buttercream: In a mixing bowl, use an electric whisk to cream the vegetable shortening and margarine until smooth. Sift in icing sugar in three additions, mixing well each time. Add vanilla extract, oat milk, and salt. Blend 100 g pistachios in a coffee grinder or food processor until fine, then fold the ground pistachios into the buttercream.
  9. Toast Pistachios: Lightly toast the remaining whole pistachios in a dry pan over moderate heat for 3-4 minutes until lightly browned and fragrant. Set aside to cool.
  10. Assemble the Cake: Spread half of the pistachio buttercream evenly over one sponge layer. Carefully place the second cake layer on top. Spread the remaining buttercream on top and sides. Drizzle the cooled coffee glaze over the top of the cake. Finally, decorate with the toasted chopped pistachios.

Notes

  • Ensure all ingredients, especially margarine and shortening, are at room temperature for easier creaming and better texture.
  • The buttermilk substitute helps the cake stay moist and tender; do not skip or replace with regular milk for best results.
  • You can adjust the coffee intensity in the cake or glaze by varying the amount of instant coffee dissolved in water.
  • To toast pistachios evenly, stir frequently and watch closely to prevent burning.
  • This cake can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

Find it online: https://bitezly.com/coffee-pistachio-cake-recipe/