Pistachio Gooey Cake (Print-Friendly Version)
Soft pistachio crumb with a rich cream cheese layer for a delightful and satisfying dessert.
# Ingredients You'll Need:
→ Pistachio Cake
01 -
200 g granulated sugar
02 -
60 ml vegetable oil
03 -
2 large eggs, room temperature
04 -
2 g baking powder
05 -
5 ml almond extract
06 -
120 ml buttermilk, room temperature
07 -
155 g all-purpose flour
08 -
3.5 g salt
09 -
130 g unshelled unsalted pistachios
10 -
10 ml pure vanilla extract
11 -
113 g unsalted butter, softened
12 -
1 large egg white, room temperature
13 -
120 g sour cream, room temperature
14 -
Zest of 1 lemon
→ Cream Cheese Layer
15 -
360 g powdered sugar
16 -
1 large egg, room temperature
17 -
5 ml pure vanilla extract
18 -
225 g cream cheese, room temperature
# How to Make It:
01 -
Take the cake out of the oven and let it cool in the pan for 10–15 minutes. Chill it in the fridge for at least 2 hours to ensure the cream cheese layer firms up.
02 -
Mix the sour cream, vanilla, and almond extract into the batter until it’s nicely combined.
03 -
Set your oven to 175°C. Prepare a 23 cm round cake pan or springform by greasing it and lining the bottom with parchment paper. Lightly spray the sides and place aside.
04 -
Beat the cream cheese in a medium bowl until it becomes smooth and creamy. Then add the egg and mix thoroughly, scraping down the sides for an even texture.
05 -
If you'd like, dust the finished cake with powdered sugar and toss on some chopped pistachios just before serving.
06 -
Pour in the vanilla extract, and then pile in the powdered sugar in thirds. Mix until it’s all integrated smoothly after each bit is added.
07 -
Carefully mix the ground pistachios into the cake batter until they're distributed evenly.
08 -
Spread the cake batter into the prepared pan, smoothing it out with a spatula. Set aside for now.
09 -
In a medium bowl, whisk together the flour, baking powder, and salt until they're completely blended.
10 -
Incorporate the eggs and the egg white one after another into the butter mixture. Make sure to mix well after each addition, scraping the bowl as needed.
11 -
Layer the cream cheese mixture over the top of the pistachio cake batter, using an offset spatula to smooth it out evenly across the cake.
12 -
Bake for 40–45 minutes until the edges look golden, the center still wiggles a bit, and there are slight cracks in the middle.
13 -
Process the pistachios in a food processor until they reach a fine, sandy texture.
# Extra Information:
01 -
To ensure clean slices, it's best to chill the cake completely before serving. This helps the cream cheese layer set up just right.