Pistachio Cake with Ganache – Recipe for a moist pistachio cake with pistachio cream, lime zest, and milk chocolate ganache.
This cake, which is actually a blondie, is incredibly delicious with a wonderful pistachio and lime zest flavor. A blondie is made with white chocolate instead of dark chocolate, which is typically used in a brownie.
In addition to white chocolate, this cake contains pistachio cream, lime zest, and chopped pistachios. On top, there’s a delicious layer of milk chocolate ganache and extra chopped pistachios. I made the pistachio cream myself—you can find my recipe here, but you can also buy ready-made pistachio cream.
This cake can be made a day in advance, making it perfect for serving as a dessert, for example, at an Easter lunch. Also, try my lemon blondie with poppy seeds. Enjoy!
Pistachio cake with ganache
Ingredients
Pistachio cakeInstructions
Pistachio cake
Preheat the oven to 180°C (fan).
Melt butter, chocolate, and pistachio cream in a saucepan over low heat. Stir until smooth and let it cool slightly.
Whisk eggs, sugar, and vanilla sugar until light and fluffy for a couple of minutes. Add flour and salt, and whisk until you get a light and airy batter. Mix in the lime zest. Fold in the chocolate-butter mixture and chopped pistachios.
Pour the batter into a 24×24 cm baking pan lined with parchment paper. Bake the cake for about 30-35 minutes—it should be slightly soft in the middle. Let the cake cool completely, preferably overnight.
Milk chocolate ganache
Heat the heavy cream and whole milk in a small saucepan until just below boiling point. Place the milk chocolate in a bowl and pour the hot cream/milk mixture over it. Let it sit for a moment, then stir in the center with a spatula until the mixture comes together and becomes glossy. Chill the ganache for 2 hours or until it thickens to a spreadable consistency.
Spread the ganache over the cake and sprinkle with chopped pistachios. Cut into desired portions and serve immediately or store in the fridge. Enjoy!
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